Method for preparing raw fish tissue analogue

Abstract

The present invention relates to an improved method for preparing a raw fish tissue analogue and an improved raw fish tissue analogue substantially free of konjac mannan gum.

Description

[0001] The present invention relates to a method for preparing a raw fish tissue analogue and a raw fish tissue analogue substantially free of konjac glucomannan gum, preferably substantially free of animal protein.

[0002] The demand for raw seafood is increasing, especially for raw fish slices such as salmon and tuna that are commonly used in sashimi or sushi. Farmed salmon is considered a way to provide much-needed protein sources. On the other hand, salmon farms require a large amount of fish protein, pesticides, and antibiotics. In addition, studies have shown that consuming farmed Atlantic salmon just once a month may expose consumers to pollutant levels exceeding World Health Organization standards. Many tuna species are facing extinction.

[0003] Although the number of meat analogue products in European supermarkets has increased significantly in the past few years, there are few raw fish tissue analogue products similar to raw salmon slices on the market. Although some literature on the preparation of salmon analogues at the laboratory scale has been published, these methods do not seem suitable for large-scale industrial production or cannot produce products that satisfy consumers. Some salmon analogues have texture defects: some are like chewing hard gel blocks, while others have a wet, soft, and sticky texture. Other products rely on titanium dioxide for coloring, which gives an unnatural appearance. Many products are based on konjac glucomannan gum, which is prohibited in some countries. This limits the commercial value of the products and makes it difficult to promote them globally.

[0004] Other information

[0005] The characteristic appearance of a real fish slice is a layered appearance: alternating layers of muscle tissue and connective tissue. In fresh salmon, these layers usually appear orange and white respectively. The claims of Algama's WO2021 / 170856 disclose a method for preparing a raw salmon analogue without a layered appearance.

[0006] Nestle's WO 2022 / 038244 discloses a method for preparing a salmon analogue containing alternating orange and white layers. The layering of the subsequent orange layer is achieved by pouring the subsequent liquid gel composition layer on the previous layer that is still in a high-temperature liquid state. The intermediate white layer is formed by spraying a calcium carbonate solution after spreading an insoluble fiber powder on the hot surface of the orange layer.

[0007] CN 114931210A discloses a gellan gum-based salmon analogue. CN114259040A discloses a method for preparing a salmon analogue, which is carried out by preparing two different slurries based on 10 wt% of acetylated starch: one colored orange with β-carotene (A), and one colored white with titanium dioxide (B). The first layer A is prepared by heating and cooling the slurry A to form a gel. Subsequently, the slurry B is heated and poured on top of the A layer and gelled. Repeating this process results in a five-layer structure. The continuous cooling steps are energy-intensive and may pose food safety hazards, as the intermediate products are neither cooled nor have sufficient heat for a long time to prevent microbial growth. Adding a defoaming step, repeated cooling leads to an extended processing cycle. The use of known Group 2 carcinogen titanium dioxide is considered a safety hazard. In addition, the method relies on a high level of chemically modified starch - acetylated starch. Many consumers are reluctant to accept the use of chemically modified starch. The product is limited by a relatively low protein level of 2.5%, as 5 wt% of protein was found to be unsuccessful. Higher dosages result in a product that is too soft and lacks the desired elasticity and texture. Unfortunately, these products also rely on konjac glucomannan gum. Therefore, there is an urgent need to develop an improved method for preparing raw fish tissue analogues that is more suitable for industrial production lines and improved raw fish tissue analogue products such as salmon and tuna that do not rely on konjac glucomannan gum. Summary of the Invention

[0009] One of the main challenges in providing raw fish tissue analogues is to have a texture highly similar to that of raw fish, which is significantly different from that of cooked fish or cooked meat. Surprisingly, one advantage of the present invention is that the raw fish tissue analogue can accurately mimic the texture of raw fish rather than cooked fish without the use of konjac glucomannan gum.

[0010] The present invention provides a method for preparing a raw fish tissue analogue substantially free of konjac glucomannan gum, which comprises the following steps:

[0011] a) providing slices of a thermoreversible gelling fish muscle tissue analogue composition M;

[0012] b) providing slices of a thermoreversible gelling fish connective tissue analogue composition C;

[0013] wherein preferably the gelling compositions M and C are visually distinguishable and preferably substantially free of titanium dioxide, and preferably the slices are obtained by slicing the following respectively:

[0014] i. the body of the gelling tissue analogue composition M to form slices of the composition;

[0015] ii. the body of the gelling tissue analogue composition C to form slices of the composition;

[0016] c) Produce a layered stack of slices, wherein slices of the gelled compositions M and C are alternately stacked to form a stack having a layered appearance;

[0017] d) Cause the alternating layers in the layered stack to fuse with each other to form a stack of fused layers, thereby producing a body of a raw fish tissue analogue, by heating the layered stack to a temperature above the melting temperature of composition M and / or C and subsequently cooling the layered stack to a temperature below the melting temperature;

[0018] e) Optionally, slice the stack of fused layers to form slices of the raw fish tissue analogue, wherein the slices have a layered appearance that shows alternating layers of the gelled muscle tissue analogue composition M and the gelled connective tissue analogue composition C, preferably wherein the layered appearance shows at least one layer of the gelled connective tissue analogue composition C between two layers of the gelled muscle tissue analogue composition M; and

[0019] Preferably, wherein the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue.

[0020] The raw fish analogue is preferably a raw salmon analogue, preferably a thermoreversible salmon analogue.

[0021] The present invention provides a method for preparing a raw fish tissue analogue substantially free of konjac glucomannan gum, comprising the steps of:

[0022] a) Provide slices of a thermoreversible gelling fish muscle tissue analogue composition M;

[0023] b) Provide slices of a thermoreversible gelling fish connective tissue analogue composition C;

[0024] c) Produce a layered stack of slices, wherein slices of the gelled compositions M and C are alternately stacked to form a stack having a layered appearance;

[0025] d) Cause the alternating layers in the layered stack to fuse with each other to form a stack of fused layers, thereby producing a body of a raw fish tissue analogue, by heating the layered stack to a temperature above the melting temperature of composition M and / or C and subsequently cooling the layered stack to a temperature below the melting temperature;

[0026] e) Optionally, slice the stack of the fusion layers to form slices of the raw fish tissue analogue, wherein the slices have a layered appearance that shows alternating layers of the gelled muscle tissue analogue composition M and the gelled connective tissue analogue composition C, and wherein the layered appearance shows at least one layer of the gelled connective tissue analogue composition C between two layers of the gelled muscle tissue analogue composition M; and

[0027] Preferably, wherein the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue,

[0028] wherein the G’ of the gelled fish muscle tissue analogue composition is at least 5000 Pa s at 20 °C, more preferably at least 10000 Pa s, even more preferably at least 15000 Pa s, even more preferably at least 20000 Pa s, and most preferably at least 25000 Pa s.

[0029] The present invention provides a method for preparing a raw fish tissue analogue substantially free of konjac glucomannan gum, which comprises the following steps:

[0030] a) Provide slices of a thermoreversible gelling fish muscle tissue analogue composition M;

[0031] b) Provide slices of a thermoreversible gelling fish connective tissue analogue composition C;

[0032] c) Make a layered stack of the slices, wherein the slices of the gelled compositions M and C are alternately stacked to form a stack having a layered appearance;

[0033] d) Cause the alternating layers in the layered stack to fuse with each other by heating the layered stack to a temperature above the melting temperature of composition M and / or C and then cooling the layered stack to a temperature below the melting temperature, to form a stack of fusion layers, thereby producing a body of the raw fish tissue analogue;

[0034] e) Optionally, slice the stack of the fusion layers to form slices of the raw fish tissue analogue, wherein the slices have a layered appearance that shows alternating layers of the gelled muscle tissue analogue composition M and the gelled connective tissue analogue composition C; wherein the layered appearance shows at least one layer of the gelled connective tissue analogue composition C between two layers of the gelled muscle tissue analogue composition M; and

[0035] Preferably, wherein the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue,

[0036] Wherein the raw fish tissue analogue comprises galactomannan gum and carrageenan, and the w / w ratio of carrageenan to galactomannan gum is at least 1, preferably at least 1.2, more preferably at least 1.5, even more preferably at least 2.

[0037] The present invention provides a method for preparing a raw fish tissue analogue substantially free of konjac glucomannan gum, which comprises the following steps:

[0038] a) Providing slices of a thermoreversible gelling fish muscle tissue analogue composition M;

[0039] b) Providing slices of a thermoreversible gelling fish connective tissue analogue composition C;

[0040] c) Making a layered stack of the slices, wherein the slices of the gelling compositions M and C are alternately stacked to form a stack having a layered appearance;

[0041] d) Fusing the alternating layers in the layered stack with each other by heating the layered stack to a temperature higher than the melting temperature of the composition M and / or C and then cooling the layered stack to a temperature lower than the melting temperature to form a stack of fused layers, thereby producing a body of the raw fish tissue analogue;

[0042] e) Optionally, slicing the stack of fused layers to form slices of the raw fish tissue analogue, wherein the slices have a layered appearance showing alternating layers of the gelling fish muscle tissue analogue composition M and the gelling fish connective tissue analogue composition C, and wherein the layered appearance shows at least one layer of the gelling fish connective tissue analogue composition C between two layers of the gelling fish muscle tissue analogue composition M; and

[0043] Preferably, wherein the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue,

[0044] Wherein the raw fish tissue analogue comprises non-animal protein and liquid oil, and the combined amount of protein and liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%.

[0045] The present invention provides a method for preparing a raw fish tissue analogue substantially free of konjac glucomannan gum, which comprises the following steps:

[0046] a) Providing slices of a thermoreversible gelling fish muscle tissue analogue composition M;

[0047] b) Providing slices of a thermoreversible gelling fish connective tissue analogue composition C;

[0048] Preferably, the gelling compositions M and C are visually distinguishable and preferably substantially free of titanium dioxide. Preferably, the slices are obtained by slicing the following respectively:

[0049] i. The body of the gelling tissue analogue composition M to form slices of the composition;

[0050] ii. The body of the gelling tissue analogue composition C to form slices of the composition;

[0051] c) Making a layered stack of slices, wherein the slices of the gelling compositions M and C are alternately stacked to form a stack with a layered appearance;

[0052] d) Fusing the alternate layers in the layered stack with each other by heating the layered stack to a temperature above the melting temperature of composition M and / or C and then cooling the layered stack to a temperature below the melting temperature to form a stack of fused layers, thereby producing the body of the raw fish tissue analogue;

[0053] e) Optionally, slicing the stack of fused layers to form slices of the raw fish tissue analogue, wherein the slices have a layered appearance that shows alternate layers of the gelling muscle tissue analogue composition M and the gelling connective tissue analogue composition C. Preferably, the layered appearance shows at least one layer of the gelling connective tissue analogue composition C between two layers of the gelling muscle tissue analogue composition M; and

[0054] Preferably, the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue, and the raw fish tissue analogue comprises:

[0055] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum;

[0056] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0057] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0058] iv) 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein, preferably legume protein, more preferably pea protein or soy protein, even more preferably pea protein, and the non-animal protein is preferably added in the form of a protein isolate;

[0059] v) Preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil,

[0060] Preferably, the combined amount of the protein and the liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%;

[0061] vi) a colorant, the amount of the colorant is preferably at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, the amount of the colorant is preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt%;

[0062] vii) a flavoring agent, the amount of the flavoring agent is preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and

[0063] viii) preferably 0.2 to 7 wt% of starch, preferably non - chemically modified starch, more preferably physically modified starch, even more preferably physically modified potato starch.

[0064] The present invention provides a raw fish tissue analogue substantially free of konjac glucomannan gum, which comprises the following alternating layers:

[0065] a) a thermoreversible gelling fish muscle tissue analogue composition M;

[0066] b) a thermoreversible gelling fish connective tissue analogue composition C;

[0067] wherein the raw fish tissue analogue has a layered appearance, the layered appearance shows alternating layers of the gelling muscle tissue analogue composition M and the gelling connective tissue analogue composition C, preferably wherein the layered appearance shows at least one layer of the gelling connective tissue analogue composition C between two layers of the gelling muscle tissue analogue composition M;

[0068] wherein preferably the gelling compositions M and C are visually distinguishable and preferably substantially free of titanium dioxide;

[0069] Preferably, wherein the alternating layers are fused to each other by heating a stack of alternating layers of M and C and then cooling, and

[0070] Preferably, wherein the raw fish tissue analogue is thermoreversible.

[0071] Preferably, it can be obtained by the method of the present invention.

[0072] The present invention provides a raw fish tissue analogue substantially free of konjac glucomannan gum, which comprises the following alternating layers:

[0073] a) A thermoreversible gelling fish muscle tissue analogue composition M;

[0074] b) A thermoreversible gelling fish connective tissue analogue composition C;

[0075] wherein the raw fish tissue analogue has a layered appearance, the layered appearance showing alternating layers of the gelling muscle tissue analogue composition M and the gelling connective tissue analogue composition C, preferably wherein the layered appearance shows at least one layer of the gelling connective tissue analogue composition C between two layers of the gelling muscle tissue analogue composition M;

[0076] wherein preferably the gelling compositions M and C are visually distinguishable and preferably substantially free of titanium dioxide;

[0077] Preferably, wherein the alternating layers are fused to each other by heating a stack of alternating layers of M and C and then cooling, and

[0078] Preferably, wherein the raw fish tissue analogue is thermoreversible,

[0079] Preferably, wherein the raw fish tissue analogue can be obtained by the method of the present invention,

[0080] Preferably, wherein the raw fish tissue analogue comprises:

[0081] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum;

[0082] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0083] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0084] iv) 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein, preferably legume protein, more preferably pea protein or soy protein, even more preferably pea protein, the non-animal protein preferably added in the form of a protein isolate;

[0085] v) Preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil,

[0086] Preferably, wherein the combined amount of protein and liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%;

[0087] vi) A colorant, the amount of the colorant is preferably at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, and the amount of the colorant is preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt%;

[0088] vii) A flavoring agent, the amount of the flavoring agent is preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and

[0089] viii) Starch, preferably 0.2 to 7 wt%, preferably non - chemically modified starch, more preferably physically modified starch, even more preferably physically modified potato starch.

[0090] The present invention provides a raw fish tissue analogue substantially free of konjac glucomannan gum, which comprises the following alternating layers:

[0091] a) A thermoreversible gelated fish muscle tissue analogue composition M;

[0092] b) A thermoreversible gelated fish connective tissue analogue composition C;

[0093] Wherein the raw fish tissue analogue has a layered appearance, and the layered appearance shows the alternating layers of the gelated muscle tissue analogue composition M and the gelated connective tissue analogue composition C, preferably wherein the layered appearance shows at least one layer of the gelated connective tissue analogue composition C between two layers of the gelated muscle tissue analogue composition M;

[0094] Wherein preferably the gelated compositions M and C are visually distinguishable and preferably substantially free of titanium dioxide;

[0095] Preferably, wherein the alternating layers are fused to each other by heating the stacked alternating layers of M and C and then cooling, and

[0096] Preferably, wherein the raw fish tissue analogue is thermoreversible,

[0097] Preferably, wherein the raw fish tissue analogue comprises:

[0098] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum;

[0099] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ - carrageenan;

[0100] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0101] iv) 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein, preferably legume protein, more preferably pea protein or soy protein, even more preferably pea protein, said non-animal protein being preferably added in the form of a protein isolate;

[0102] v) 6 to 18 wt%, even more preferably 8 to 16 wt% of a liquid oil;

[0103] wherein the combined amount of protein and liquid oil is at least 11 wt%, even more preferably at least 13 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%;

[0104] vi) a colorant, the amount of said colorant being preferably at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, the amount of said colorant being preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt%;

[0105] vii) a flavorant, the amount of said flavorant being preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and

[0106] viii) preferably 0.2 to 7 wt% of physically modified starch, even more preferably physically modified potato starch,

[0107] Preferably, wherein the raw fish tissue analogue can be obtained by the method of the present invention,

[0108] wherein the raw fish tissue analogue is a raw salmon tissue analogue or a raw tuna tissue analogue.

[0109] Surprisingly, the present invention provides a more reliable method which is more easily applicable to large-scale industrial processing, for example suitable for preparing batches of several hundred kilograms. The method of the present invention is more reliable compared to the method of laying a liquid gel composition on top of another layer of liquid gel (which is prone to mixing). The method of the present invention does not rely on, for example, 5 consecutive heating and cooling steps which are undesirable for reasons of microbial food safety. The method of the present invention does not require as complex a process management as is often required for preparing extrudates. The method of the present invention provides formulation flexibility because it allows the use of different gelling agents to provide a thermoreversible gel without the need for konjac glucomannan gum. Although the applicant does not wish to be bound by theory, we speculate that the present invention provides a reliable method which gives the skilled person a higher degree of formulation flexibility to use relatively high levels of protein and oil and still obtain the desired texture without processing problems such as phase separation and foaming. DETAILED DESCRIPTION OF THE INVENTION

[0111] Definition

[0112] As used herein, the term "animal protein" refers to proteins from animals such as mammals, fish, and poultry (including chickens, cows, pigs, sheep, goats, fish, etc.). It includes milk proteins and egg proteins.

[0113] As used herein, the term "non-animal" refers to plants, algae, fungi, or microorganisms.

[0114] As used herein, the term "raw fish analogue" refers to a food that is similar in appearance, texture, smell, and taste to the corresponding real raw fish product, where at least 80 wt% of all proteins are of non-animal origin. Examples include salmon and tuna. Preferably, the raw fish tissue analogue is a vegan raw fish analogue.

[0115] As used herein, the term "vegan" refers to a raw fish tissue analogue that is substantially free of proteins of animal origin (including but not limited to milk proteins and egg whites). Preferably, the vegan raw fish tissue analogue is substantially free of animal proteins and animal fats. Even more preferably, the vegan raw fish tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt%, of ingredients derived from animals, and even more preferably the vegan raw fish tissue analogue is substantially free of ingredients derived from animals.

[0116] As used herein, the term "substantially free of" should be understood to mean that such ingredients are not added as such for a particular function, but may be present in trace amounts as part of another ingredient.

[0117] As used herein, the term "textured protein" or TP refers to textured non-animal particles that are prepared by cooking a raw material in an extruder cooker and extruding it to form textured protein. These are usually cut into particles and dried to a moisture content of less than 15% or even less than 10 wt% and traded as such. The term TP refers to both TP from plant proteins (TVP) and other non-animal proteins such as proteins from fungi, algae, and microorganisms, unless otherwise stated herein or clearly contradicted by the context.

[0118] As used herein, the term "plant protein" refers to proteins derived from angiosperms, excluding proteins obtained from fungi, algae, seaweeds, and microorganisms.

[0119] As used herein, the term "TVP" or "textured vegetable protein" refers to TP based on plant proteins.

[0120] As used herein, the term "protein isolate" refers to a material having at least 90 wt% protein based on dry matter. Examples include soy protein isolate, pea protein isolate, and potato protein isolate.

[0121] As used herein, the term "protein concentrate" refers to a material having at least 50 wt% protein on a dry matter basis. Examples include soy protein concentrate, pea protein concentrate, and potato protein concentrate.

[0122] As used herein, the term "plant fiber" refers to indigestible fibers isolated from plants that are added as a separate component to the raw fish tissue analogue. Non-limiting examples include psyllium fiber and potato fiber.

[0123] As used herein, the term "gum" refers to an indigestible polysaccharide that can form an aqueous gel upon heating and cooling. Examples include κ-carrageenan, galactomannan gum, and xanthan gum.

[0124] As used herein, the term "non-chemically modified starch" refers to starch that has not been chemically modified. An example of a chemically modified starch is acetylated starch. The term "non-chemically modified starch" includes native starch and starch prepared by starch blending, physical, and enzymatic modification methods. Physical modification includes ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pregelatinization (e.g., drum drying, roller drying, spray cooking, and extrusion cooking), high pressure (high hydrostatic pressure), and pulsed electric field treatment.

[0125] As used herein, the term "thermoreversible gel" refers to a gel that becomes liquid upon heating and gels again upon cooling. In this regard, the term "thermoreversible" refers to a product that melts when the consumer heats the product above a melting temperature of, for example, at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C. This does not include thermostable gels such as agar gels or acetylated starch gels that remain solid upon heating.

[0126] The term "slice" as used herein has its ordinary meaning as used in the food field. It refers to a thin, wide, and flat piece in the form that is typically cut from a larger body, such as a slice of bread. The shortest dimension is considered the thickness or height of the slice, the longest dimension is considered the length of the slice, and the width is considered the dimension perpendicular to the slice length. The length and width define the horizontal plane of the slice. The ratio of the width to the thickness is typically and preferably at least 3, more preferably at least 4, even more preferably at least 5. The ratio of the length to the thickness is typically and preferably at least 8, more preferably at least 20, even more preferably at least 30.

[0127] As used herein, the term "visually distinguishable" refers to a color difference distinguishable by the human eye. Preferably, this corresponds to a ΔE value of at least 3 measured using dE76.

[0128] By reading the following detailed description and the appended claims, these and other aspects, features, and advantages will become apparent to those of ordinary skill in the art. To avoid doubt, any feature of one aspect of the present invention can be used in any other aspect of the present invention. Unless otherwise stated, ratios are weight / weight. Similarly, unless otherwise stated, all percentages are weight / weight percentages based on the weight of the raw fish analog. Unless in the examples and comparative examples, or otherwise clearly stated, all numbers representing amounts of materials, reaction conditions, physical properties of materials, and / or uses in this specification should be understood to be modified by the word "about". A numerical range expressed in the form "x to y" should be understood to include x and y. When multiple preferred ranges of a specific feature are described in the form "x to y", it should be understood that all ranges combining different endpoints are also included within the scope. If the range is described as 0% to y% or less than y%, the said component may be absent. As used herein, the terms "a", "an", and "the" and similar indicators refer to both the singular and the plural, unless otherwise stated herein or clearly contradicted by the context.

[0129] In this specification and the following claims, unless the context otherwise requires, the word "comprising" / "including" and its variants will be understood to mean including the stated integer or step or group of integers or group of steps, but not excluding any other integer or step or group of integers or group of steps. The term "substantially free of component x" should be understood to mean that component x is not present in a dose that produces an effect, but it may be present in trace amounts as part of other components. Any reference in this specification to any prior art document (or information derived therefrom) or any known content is not, and should not be taken as, an admission or implication that the prior art document (or information derived therefrom) or known content constitutes common general knowledge in the relevant field of this specification. Although the present invention has been described with reference to exemplary embodiments, those skilled in the art should understand that various modifications can be made and elements thereof can be replaced with equivalents without departing from the scope of the present invention. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the present invention without departing from the essential scope of the present invention. Therefore, the present invention is not intended to be limited to the specific embodiments disclosed, but rather when the claims are interpreted using the specification and the drawings, the scope of protection will include all embodiments falling within the scope of the appended claims. For the purpose of determining the scope of protection, due consideration should be given to any element equivalent to the element specified in the claims.

[0130] Method for preparing raw fish tissue analog

[0131] The raw fish tissue analogue of the present invention is designed to resemble real raw fish in appearance, flavor, smell, and texture, without using fish protein or konjac mannan gum. Preferably, the raw fish tissue analogue is a vegan fish analogue, i.e., it contains no animal protein. The raw fish tissue analogue of the present invention is designed to be edible without heating. Preferably, the raw fish tissue analogue is thermoreversible: it melts during cooking and does not resemble, for example, fish cooked in a pan. The raw fish tissue analogue preferably comprises alternating layers of a gelled fish muscle tissue analogue composition M and a gelled fish connective tissue analogue composition C.

[0132] The raw fish tissue analogue of the present invention is substantially free of konjac mannan gum, and more preferably completely free of konjac mannan gum.

[0133] The first step of the method of the present invention comprises providing slices of a thermoreversible gelled fish muscle tissue analogue composition M and a thermoreversible gelled fish connective tissue analogue composition C, respectively. The term "gelled fish muscle tissue analogue composition M" may be used interchangeably with the terms "gelled fish muscle tissue analogue composition", "gelled fish muscle tissue analogue", and the abbreviation "composition M". Similarly, the term "gelled fish connective tissue analogue composition C" may be used interchangeably with the terms "gelled fish connective tissue analogue composition", "gelled fish muscle tissue analogue", and the abbreviation "composition C". Similarly, the term "raw fish tissue analogue composition" may be used interchangeably with the term "raw fish tissue analogue".

[0134] The step of preparing slices of composition M is described in detail first. The step of providing slices of composition C is similar. Slices of composition M are preferably obtained by slicing them from a larger body of gelled fish muscle tissue analogue composition M. The body of gelled composition M is prepared by the steps of hydrating at least one hydrocolloid in a sufficient amount of water, mixing any remaining ingredients to form a homogeneous mixture, heating the mixture to above 60 °C, and cooling the heated mixture to below 40 °C to form the body of gelled composition M. Preferably, the mixture contains a liquid oil, in which case mixing is carried out at a high enough shear to form an emulsion that does not show phase separation before the next step in the method. The body of gelled composition C is prepared in the same manner, except that preferably the layers of compositions M and C are visually distinct in the raw fish analogue slices.

[0135] Subsequent steps include making a layered stack of slices: wherein slices of the gelled compositions M and C are alternately stacked to form a stack having a layered appearance. Generally, these slices are layered such that the horizontal plane of one slice is placed on the horizontal plane of the previous slice, like a stack of bread slices. Viewed from the side, the stack has a layered appearance, where the slice thickness corresponds to the height of the layer. The slices can each have a desired thickness, and the thicknesses of different slices of the same composition can vary. Additionally, the slice thickness of composition M can be different from that of composition C. Preferably, the slices of composition M are thicker than those of composition C, as this more represents the proportional relationship between the muscle tissue layer and the connective tissue layer in real raw fish. The thickness of the slices of the gelled compositions M and C can be 1 to 40 mm, preferably 3 to 30 mm, more preferably 5 to 25 mm. The thickness of the slices of the gelled fish muscle tissue analogue can be 1 to 40 mm, preferably 3 to 30 mm, more preferably 8 to 25 mm. Preferably, the thickness of the slices of the gelled fish connective tissue analogue can be 1 to 5 mm, preferably 2 to 4 mm. Most preferably, the thickness of the slices of the gelled fish muscle tissue analogue can be 3 to 30 mm, more preferably 8 to 25 mm, and the thickness of the slices of the gelled fish connective tissue analogue can be 1 to 5 mm, preferably 2 to 4 mm. Since the slice thickness corresponds to the height of each layer in the raw fish analogue, the above-preferred slice thicknesses correspond to the preferred heights of the respective layers. Preferably, a layered stack of at least three layers is prepared by the following steps: first taking a first slice of the gelled fish muscle tissue analogue composition M to form the first layer, placing a slice of the gelled fish connective tissue analogue C on the first slice M to form the second layer, placing another slice of the gelled fish muscle tissue composition M on C to form the third layer, and optionally adding more slices of M and C in an alternating order.

[0136] Subsequent steps include fusing the alternating layers in the layered stack with each other to form a stack of fused layers by heating the layered stack to at least melt a portion of the layered stack and then cooling the layered stack to re-gel the melted portion. Preferably, the heating of the layered stack is to a temperature above the melting temperature of the thermoreversible composition C, and preferably, the cooling of the layered stack is to a temperature below the melting temperature. If the gelling composition M is also thermoreversible, the heating can also be to a temperature above the melting temperature of the composition M, and the cooling is to a temperature below that temperature. Preferably, the layered stack is heated to at least 60 °C, more preferably to at least 70 °C, even more preferably to at least 80 °C. Preferably, the layered stack is heated to at most 100 °C. Preferably, the layered stack is heated to 60 to 100 °C, more preferably to at least 70 to 100 °C, even more preferably to at least 80 to 95 °C. Preferably, the layered stack is cooled to below 40 °C, more preferably below 30 °C, even more preferably below 20 °C. Preferably, the layered stack is cooled to not lower than -5 °C. Preferably, the layered stack is cooled to 0 to 40 °C, more preferably to at least 0 to 30 °C, even more preferably to at least 5 to 20 °C.

[0137] Subsequent steps include slicing the stack of fused layers to form slices of the fish tissue analogue, wherein the slices have a layered appearance that shows alternating layers of the gelled muscle tissue analogue composition M and the gelled connective tissue analogue composition C, preferably wherein the layered appearance shows at least one layer of the gelled connective tissue analogue composition C between two layers of the gelled muscle tissue analogue composition M.

[0138] The present invention is more cost-effective compared to food manufacturing methods such as injection molding. Injection molding is a technique for preparing food that involves injecting one or more food materials into a mold to produce an article having the shape and dimensions of the mold. The use of the mold produces food with an artificial identical appearance. Injection molding as a food manufacturing method is generally an expensive method that requires expensive specialized pumps and syringes and is prone to failure due to, for example, clogging, and is thus hardly suitable for large-scale industrial production. Preferably, the method of the present invention does not include injection molding. Preferably, the method of the present invention does not require the use of a mold.

[0139] Gelatinized fish muscle tissue analog composition M

[0140] The gelled fish muscle tissue analogue composition is preferably a thermoreversible gel. As used herein, the terms "gel" and "gelation" preferably refer to a hydrocolloid gum composition that can be sliced into 2-mm thick slices at 25°C, where a 2-mm thick, 10-cm long, and 2-cm wide slice can be picked up by hand at 25°C without breaking. Unexpectedly, another advantage of the method of the present invention is having a specific G' to improve the processing of the gel in various steps such as slicing and / or stacking. Preferably, the gelled fish muscle tissue analogue composition has a G' of at least 5000 Pa s at 20°C, more preferably at least 10000 Pa s, even more preferably at least 15000, even more preferably at least 20000 Pa s, and most preferably at least 25000 Pa s. The desired G' can be obtained by using a gelling agent and / or protein in a high enough amount.

[0141] The gel is prepared conventionally: a gelling agent such as gum is hydrated in water, heated, and cooled. Preferably, the gelled fish muscle tissue analogue is prepared by mixing water, a colloid, a non-animal protein, and optionally a non-chemically modified starch, a flavoring agent, and a coloring agent. If a protein isolate or protein concentrate is used, it is preferably not preheated before mixing with other ingredients. Mixing is carried out with a sufficient amount of water for a sufficient time to hydrate the ingredients. If liquid oil is mixed, the mixture is sheared at a rate sufficient to form an emulsion that does not show phase separation before the next step in the method. Then the mixture of the hydrated ingredients is heated and subsequently cooled to form the gelled fish muscle tissue analogue composition. Heating is applied such that the gelling agent forms a gel after cooling. Usually, it is heated at a temperature of at least 60°C for at least 10 minutes. Usually, it is cooled to a temperature below the gelling point, such as at most 50°C, preferably at most 40°C, and more preferably at most 30°C.

[0142] Preferably, the gum contains at least 2 gums, more preferably at least 3 gums. Preferred gums include carrageenan, galactomannan gum, xanthan gum. Preferred combinations contain κ-carrageenan and galactomannan gum. Even more preferred combinations contain κ-carrageenan, galactomannan gum, and xanthan gum. Galactomannan gums include guar gum, cassia gum, and locust bean gum.

[0143] Preferably, the gelled fish muscle tissue analogue composition contains 2 to 5 wt%, more preferably 2 to 3.5 wt%, of carrageenan based on the weight of the total gelled fish muscle tissue analogue composition.

[0144] Preferably, the gelled fish muscle tissue analogue composition contains 0.3 to 2 wt%, preferably 0.5 to 1.5 wt%, of galactomannan gum based on the weight of the total gelled fish muscle tissue analogue composition.

[0145] Preferably, carrageenan and galactomannan gum are used, and preferably the total of carrageenan and galactomannan gum in the gelled fish muscle tissue analogue composition accounts for 2 to 7 wt% of the weight of the gelled fish muscle tissue analogue composition, more preferably 2.5 to 6 wt%, and even more preferably 3 to 5 wt%. Preferably, the w / w ratio of carrageenan to galactomannan gum in the gelled fish muscle tissue analogue composition is at least 1, preferably at least 1.2, more preferably at least 1.5, and even more preferably at least 2.

[0146] Preferably, the w / w ratio of carrageenan to galactomannan gum in the gelled fish muscle tissue analogue composition is from 1 to 10, preferably from at least 1.2 to 8, more preferably from at least 1.5 to 5, and even more preferably from at least 2 to 4. Unexpectedly, it was found that having such a ratio can improve the processing performance.

[0147] Surprisingly, the addition of xanthan gum improves the fusion of the layers, thereby improving the adhesion of the layers when the laminated stack is sliced. Preferably, the gelled fish muscle tissue analogue composition further comprises 0.05 to 1.0 wt%, more preferably 0.1 to 0.5 wt%, and even more preferably 0.1 to 0.3 wt% of xanthan gum based on the weight of the gelled fish muscle tissue analogue composition.

[0148] Preferably, the G” of the gelled fish muscle tissue analogue is at least 35 Pa s at 85 °C, more preferably at least 40 Pa s, and even more preferably at least 50 Pa s.

[0149] Preferably, the pH value of the gelled fish muscle tissue analogue is from 4 to 7, more preferably from 4.1 to 6.4, and even more preferably from 4.2 to 5.9.

[0150] Most preferably, based on the weight of the gelled fish muscle tissue analogue composition, the gelled fish muscle tissue analogue composition comprises:

[0151] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum;

[0152] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0153] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0154] iv) 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein, preferably legume protein, more preferably pea protein or soy protein, and even more preferably pea protein, and the non-animal protein is preferably added in the form of a protein isolate;

[0155] v) Preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of a liquid oil;

[0156] Preferably, the combined amount of protein and liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%;

[0157] vi) A colorant, the amount of the colorant being preferably at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, the amount of the colorant being preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt%;

[0158] vii) A flavoring agent, the amount of the flavoring agent being preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and

[0159] viii) Preferably 0.2 to 7 wt% of starch, preferably non - chemically modified starch, more preferably physically modified starch, even more preferably physically modified potato starch.

[0160] Gelatinized fish connective tissue analog composition C

[0161] The method for preparing a raw fish tissue analogue of the present invention comprises providing a gelled fish connective tissue analogue composition, preferably as described in more detail below. At least one of two gelled analogue compositions M and C, preferably both, are thermoreversible gels. Preferably, both of these gelled compositions are non - extruded compositions, i.e., they are not produced using an extruder such as a single - screw or twin - screw extruder.

[0162] The gelled fish connective tissue analogue composition is preferably a thermoreversible gel. Surprisingly, another advantage of the method of the present invention is having a specific G', to improve the processing of the gel in various steps such as slicing and / or stacking. Preferably, the G' of the gelled fish connective tissue analogue composition at 20 °C is at least 5000 Pa s, more preferably at least 10000 Pa s, even more preferably at least 15000 Pa s, even more preferably at least 20000 Pa s, most preferably at least 25000 Pa s. The desired G' can be obtained by using a sufficiently high amount of gelling agent and protein.

[0163] The gel is prepared conventionally and is generally as described above for composition M.

[0164] Preferably, the gelled fish connective tissue analogue composition comprises at least two gums, more preferably at least three gums. Preferred gums include carrageenan, galactomannan gum, xanthan gum. Preferred combinations include kappa-carrageenan and galactomannan gum. Even more preferred combinations include kappa-carrageenan, galactomannan gum and xanthan gum.

[0165] Preferably, the gelled fish connective tissue analogue composition comprises 2 to 5 wt%, more preferably 2 to 3.5 wt% of carrageenan based on the weight of the total gelled fish connective tissue analogue composition.

[0166] Preferably, the gelled fish connective tissue analogue composition comprises 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan colloid based on the weight of the total gelled fish connective tissue analogue composition.

[0167] Carrageenan and galactomannan gum are preferably used, and preferably the sum of carrageenan and galactomannan gum in the gelled fish connective tissue analogue composition accounts for 2 to 7 wt%, more preferably 2.5 to 6 wt%, even more preferably 3 to 5 wt% of the weight of the gelled fish connective tissue analogue composition. Preferably, the w / w ratio of carrageenan to galactomannan gum in the gelled fish connective tissue analogue composition is at least 1, preferably at least 1.2, more preferably at least 1.5, even more preferably at least 2.

[0168] Preferably, the w / w ratio of carrageenan to galactomannan gum in the gelled fish connective tissue analogue composition is 1 to 10, preferably at least 1.2 to 8, more preferably at least 1.5 to 5, even more preferably at least 2 to 4. Unexpectedly, it was found that using such a ratio can improve the operability during slicing and layering, but still obtain a taste similar to that of real raw salmon.

[0169] Surprisingly, the addition of xanthan gum improves the fusion of the layers, thus improving the adhesion of the layers when the layered stack is sliced. Preferably, the gelled fish connective tissue analogue composition further comprises 0.05 to 1.0 wt%, more preferably 0.1 to 0.5 wt% of xanthan gum, even more preferably 0.1 to 0.3 wt% of xanthan gum based on the weight of the total gelled fish connective tissue analogue composition.

[0170] Preferably, the G” of the gelled fish connective tissue analogue at 85 °C is at least 35 Pa s, more preferably at least 40 Pa s, even more preferably at least 50 Pa s.

[0171] Preferably, the pH value of the gelled fish connective tissue analogue is 4 to 7, more preferably 4.1 to 6.4, even more preferably 4.2 to 5.9.

[0172] Most preferably, based on the weight of the total gelled fish connective tissue analogue composition, the gelled fish connective tissue analogue composition comprises:

[0173] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum;

[0174] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0175] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0176] iv) 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein, preferably legume protein, more preferably pea protein or soy protein, even more preferably pea protein, and the non-animal protein is preferably added in the form of a protein isolate;

[0177] v) preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil;

[0178] Preferably, the combined amount of protein and liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%;

[0179] vi) an optionally present colorant, the amount of the colorant being preferably at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, and the amount of the colorant being preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt%;

[0180] vii) a flavorant, the amount of the flavorant being preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and

[0181] viii) preferably 0.2 to 7 wt% of starch, preferably non-chemically modified starch, more preferably physically modified starch, even more preferably physically modified potato starch.

[0182] The gelled fish connective tissue analogue preferably has a color similar to that of real fish, usually light or white. It is preferably necessary to use a colorant, but certain plant-based ingredients can also be used to obtain the desired hue.

[0183] Preferably, the gelled fish connective tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt%, based on the weight of the total gelled fish connective tissue analogue composition, of titanium dioxide. Preferably, the gelled fish connective tissue analogue is substantially free of titanium dioxide.

[0184] Preferably, the gelled fish connective tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt%, based on the weight of the total gelled fish connective tissue analogue composition, of calcium salt particles such as calcium carbonate particles. Preferably, the gelled fish connective tissue analogue is substantially free of calcium salt particles such as calcium carbonate particles. Preferably, the gelled fish connective tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt%, based on the weight of the total gelled fish connective tissue analogue composition, of insoluble fibres. Preferably, the gelled fish connective tissue analogue is substantially free of insoluble fibres.

[0185] Preferably, the gelled fish connective tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt%, based on the weight of the total gelled fish connective tissue analogue composition, of insoluble fibres. Preferably, the gelled fish connective tissue analogue is substantially free of insoluble fibres.

[0186] The third step c) of the method of the present invention comprises the step of slicing the gelled raw fish muscle tissue analogue composition M to form slices of said composition M.

[0187] The fourth step d) of the method of the present invention comprises the step of slicing the gelled raw fish connective tissue analogue composition C to form slices of said composition C.

[0188] The fifth step e) of the method of the present invention comprises the step of making a layered stack of the slices, wherein the slices of the gelled raw fish muscle tissue analogue composition M and the slices of the gelled raw fish connective tissue analogue composition C are alternately stacked to form a layered stack having a layered appearance.

[0189] In step d) of the method of the present invention, there is included the step of fusing the alternating layers in the layered stack to form a stack of fused layers by heating and cooling the layered stack. Preferably, in step d) of fusing the alternating layers, the layered stack is heated to at least partially melt the portions where the adjacent gelled slices are in contact with each other, and then cooled so that the at least partially melted portions re-solidify, thereby fusing the slices to each other.

[0190] Optionally, the layered stack may be smoked at a temperature below the melting temperature of the raw fish analogue to obtain a smoked raw fish tissue analogue.

[0191] Subsequent steps include the step of slicing the stack of the fusion layer to form slices of the raw fish tissue analog, wherein the slices show alternating layers of the gelled raw fish muscle tissue analog composition M and the gelled raw fish connective tissue analog composition C.

[0192] Raw fish tissue analog

[0193] The raw fish tissue analog of the present invention is designed to resemble real raw fish in appearance, taste, smell, and texture, but without using fish proteins. Preferably, the raw fish tissue analog is a vegan fish analog, i.e., it does not contain any animal proteins. The raw fish tissue analog of the present invention is designed to be edible without heating the product, and preferably the raw fish tissue analog is thermoreversible: it melts during cooking and does not resemble, for example, fish cooked in a pan. The raw fish tissue analog preferably comprises alternating layers of a gelled fish muscle tissue analog composition M and a gelled fish connective tissue analog composition C.

[0194] Surprisingly, another advantage of the method of the present invention is having a specific G' to improve the processing of the gel in various steps such as slicing and / or stacking. Preferably, the raw fish tissue analog composition has a G' of at least 5000 Pa s at 20 °C, more preferably at least 10000 Pa s, even more preferably at least 15000 Pa s, even more preferably at least 20000 Pa s, and most preferably at least 25000 Pa s. Preferably, the raw fish tissue analog composition has a G'' of at least 35 Pa s at 85 °C, more preferably at least 40 Pa s, and even more preferably at least 50 Pa s.

[0195] Preferably, the raw fish tissue analog composition comprises at least 2 gums, more preferably at least 3 gums. Preferred gums include carrageenan, galactomannan gum, xanthan gum. Preferred combinations include κ-carrageenan and galactomannan gum. Even more preferred combinations include κ-carrageenan, galactomannan gum, and xanthan gum.

[0196] Preferably, the raw fish tissue analog composition comprises 2 to 5 wt%, more preferably 2 to 3.5 wt% of carrageenan based on the weight of the total raw fish tissue analog composition.

[0197] Preferably, the raw fish tissue analog composition comprises 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum based on the weight of the total raw fish tissue analog composition.

[0198] Preferably, carrageenan and galactomannan gum are used. Preferably, the total of carrageenan and galactomannan gum in the raw fish tissue analogue composition accounts for 2 to 7 wt% of the weight of the raw fish tissue analogue composition, more preferably 2.5 to 6 wt%, even more preferably 3 to 5 wt%. Preferably, the w / w ratio of carrageenan to galactomannan gum in the raw fish tissue analogue composition is at least 1, preferably at least 1.2, more preferably at least 1.5, even more preferably at least 2.

[0199] Preferably, the weight ratio of carrageenan to galactomannan gum in the raw fish tissue analogue composition is 1 to 10, preferably at least 1.2 to 8, more preferably at least 1.5 to 5, even more preferably at least 2 to 4. Unexpectedly, it was found that having such a ratio can improve the processing performance.

[0200] Surprisingly, xanthan gum improves the fusion of the layers, thus improving the adhesion of the layers when the laminated stack is sliced. Preferably, the raw fish tissue analogue composition further comprises 0.05 to 1.0 wt%, more preferably 0.1 to 0.5 wt%, even more preferably 0.1 to 0.3 wt% of xanthan gum based on the weight of the raw fish tissue analogue composition.

[0201] Preferably, the G” of the raw fish tissue analogue at 85 °C is at least 35 Pa s, more preferably at least 40 Pa s, even more preferably at least 50 Pa s.

[0202] Preferably, the pH value of the raw fish tissue analogue is 4 to 7, more preferably 4.1 to 6.4, even more preferably 4.2 to 5.9.

[0203] Most preferably, based on the weight of the total raw fish tissue analogue composition, the raw fish tissue analogue composition comprises:

[0204] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum;

[0205] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0206] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0207] iv) 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein, preferably legume protein, more preferably pea protein or soy protein, even more preferably pea protein, and the non-animal protein is preferably added in the form of a protein isolate;

[0208] v) Preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil,

[0209] Preferably, the combined amount of the protein and the liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%;

[0210] vi) a colorant, the amount of the colorant is preferably at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, and the amount of the colorant is preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt%;

[0211] vii) a flavoring agent, the amount of the flavoring agent is preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and

[0212] viii) preferably 0.2 to 7 wt% of starch, preferably non-chemically modified starch, more preferably physically modified starch, even more preferably physically modified potato starch.

[0213] Preferably, the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue.

[0214] Preferably, the raw fish tissue analogue of the present invention is substantially free of isolated and purified heme-containing protein, preferably substantially free of isolated and purified legume heme-containing protein. As used herein, the term "isolated and purified" means that the purity of the heme-containing protein preparation is at least 60%, preferably at least 80%, most preferably at least 90%.

[0215] Preferably, the raw fish tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt% of titanium dioxide based on the weight of the total raw fish tissue analogue. Preferably, the raw fish tissue analogue is substantially free of titanium dioxide.

[0216] Preferably, the raw fish tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt% of calcium carbonate particles based on the weight of the total raw fish tissue analogue. Preferably, the raw fish tissue analogue is substantially free of calcium carbonate particles.

[0217] Preferably, the raw fish tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt% of starch acetate based on the weight of the total raw fish tissue analogue. Preferably, the raw fish tissue analogue is substantially free of starch acetate.

[0218] Non-animal protein

[0219] The raw fish tissue analogue preferably contains non-animal proteins, such as legume proteins. Preferably, the non-animal proteins are added in the form of non-animal protein isolates. Preferred proteins include pea protein and soy protein. Preferably, these can be added in the form of pea protein isolate and soy protein isolate respectively. The amount of non-animal protein is preferably 5 to 10 wt% of the weight of the raw fish tissue analogue, more preferably 6.0 to 7.5 wt%. Surprisingly, the present invention provides a raw fish tissue analogue having a relatively high protein content without a gritty mouthfeel or phase separation. Preferably, the non-animal protein is a plant protein. Preferred examples of plant proteins include legume proteins (such as soy protein, pea protein, mung bean protein), sunflower protein, rapeseed protein, oat protein, wheat protein, rice protein. The most preferred plant protein is legume protein, preferably selected from soy protein, pea protein and combinations thereof.

[0220] Texturized plant protein chunks are commonly used in most, if not all, meat analogues on the market. Texturized protein in this technical field refers to fibrous protein prepared by steaming, for example, soybean meal or legume protein concentrate with water in an extruder cooker and extruding them to form texturized protein, where the protein forms protein fibers. Surprisingly, we have found that the mouthfeel of the raw fish analogue can be further improved if the raw fish tissue analogue contains little or no texturized protein. Preferably, less than 20 wt%, more preferably less than 10 wt%, even more preferably less than 1 wt% of the non-animal protein is texturized plant protein. Preferably, the raw fish tissue analogue contains less than 0.5 wt%, more preferably less than 0.1 wt%, even more preferably 0 wt% of texturized plant protein. Preferably, the raw fish tissue analogue is substantially free of texturized plant protein. Preferably, the non-animal protein does not exist in the form of texturized plant protein.

[0221] Liquid oil

[0222] The raw fish tissue analogue of the present invention preferably contains liquid oil in the gelled fish muscle tissue analogue composition M and / or the gelled fish connective tissue analogue composition C.

[0223] As used herein, the term "liquid oil" refers to an oil that is free of solids at 20 °C (N20 = 0%). The solid fat content at 20 °C can be determined using the ISO method ISO 8292-2:2008.

[0224] Preferably, the raw fish tissue analogue of the present invention contains 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil based on the total weight of the raw fish analogue. The liquid oil can be used as a component of any gelling composition. Surprisingly, it has been found that the present invention enables the use of a relatively large amount of liquid oil without phase separation and avoids the product being too soft.

[0225] Preferred liquid oils include one or more vegetable oils such as sunflower oil, corn oil, soybean oil, safflower oil, linseed oil, rice bran oil, cottonseed oil, olive oil and rapeseed oil. In particular, preferred combinations include those vegetable oils containing the ω-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), such as algal oil and fish oil. A preferred oil containing EPA and DHA is algal oil. The addition level of the oil containing EPA and / or DHA (such as algal oil) depends on the maximum allowable level of EPA / DHA stipulated by relevant food regulations. For algal oil, the preferred addition level is 0.1 to 0.4 wt% of algal oil.

[0226] One advantage of the present invention is to provide a reliable method that gives the technician greater formulation flexibility to use relatively high levels of protein and oil as needed and still obtain the desired texture without processing problems such as phase separation and foaming.

[0227] Preferably, the total amount of protein and liquid oil accounts for at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt% of the weight of the raw fish tissue analogue.

[0228] Colorant

[0229] The raw fish tissue analogue of the present invention preferably contains a colorant, preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt% of the colorant based on the total weight of the raw fish tissue analogue composition. The raw fish tissue analogue of the present invention preferably contains at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt% of the colorant based on the total weight of the raw fish tissue analogue composition. Any food-grade colorant can be used to provide the desired raw fish-like color. Preferably, the colorant is a plant-based colorant.

[0230] Flavorant

[0231] The raw fish tissue analog of the present invention preferably contains a flavoring agent, preferably 0.1 to 5 wt%, more preferably 0.3 to 3 wt%, and even more preferably 0.5 to 2 wt% of the flavoring agent based on the weight of the total composition. Any food-grade flavoring agent can be used to provide the desired flavor. Examples include fish flavor, smoked flavor, flavor enhancer, yeast extract, spices, herbs, and combinations thereof.

[0232] Other ingredients

[0233] The raw fish tissue analog of the present invention preferably contains 0.1 to 3 wt%, more preferably less than 0.1 to 2 wt%, and even more preferably less than 0.1 to 1 wt% of NaCl based on the weight of the total raw fish analog. The raw fish tissue analog of the present invention preferably contains less than 5 wt%, more preferably less than 3 wt%, and even more preferably less than 1 wt% of sugar based on the weight of the total raw fish analog. The raw fish tissue analog of the present invention preferably contains 0.1 to 10 wt%, more preferably 0.2 to 7 wt%, and even more preferably 0.3 to 3 wt% of a food-grade acid based on the weight of the total raw fish tissue analog. The raw fish tissue analog of the present invention may contain starch, preferably non-chemically modified starch, more preferably physically modified starch, and even more preferably physically modified potato starch, preferably in an amount of 0.1 to 10 wt%, more preferably 0.2 to 7 wt%, and even more preferably 0.3 to 3 wt% of the physically modified starch and / or natural starch. Surprisingly, we have found that if the raw fish tissue analog contains less than 0.5 wt%, more preferably less than 0.1 wt%, and even more preferably 0 wt% of a chemically modified starch such as starch acetate, the texture of the raw fish analog can be further improved. Preferably, the raw fish tissue analog is substantially free of chemically modified starch such as starch acetate.

[0234] Packaging

[0235] Preferably, the raw fish tissue analog is packaged. Preferably, it is packaged in a modified atmosphere or even more preferably under vacuum. As used herein, a modified atmosphere refers to the internal atmosphere in the package, which has a different composition from the ambient atmosphere. Generally, the modified atmosphere will have a lower oxygen concentration than the ambient atmosphere, for example, the ratio of O2:N2:CO2 is 0:50:50. It can also have a higher oxygen concentration, such as 70O2:30CO2. Preferably, the modified atmosphere is an atmosphere in which oxygen is substantially depleted or increased to more than 30% by volume. Slices of the raw fish tissue analog can also be packaged under vacuum.

[0236] G’ and G” measurement protocol

[0237] Small amplitude oscillatory shear measurements of the raw fish tissue analogue samples were carried out under various conditions using an Anton Paar MCR-301 stress-controlled rheometer (Anton Paar GmbH, Austria) equipped with a concentric cylinder (CC27) and a Peltier temperature control unit.

[0238] After storing overnight at 4 °C, approximately 20 ml of the sample was loaded into the measuring fixture. To prevent solvent evaporation during the measurement, a layer of low-viscosity paraffin oil was covered on the surface of the sample. Then, a temperature sweep in the linear region was performed on the raw fish tissue analogue sample in the temperature range of 20 to 85 °C. A first temperature ramp from 20 °C to 85 °C was carried out to simulate the first heating step during processing. The changes in the storage modulus (G’) and the loss modulus (G”) with temperature were recorded at a frequency of 0.1 Hz and a strain of 0.01 throughout the process. A heating and cooling rate of 1 °C / min was used during the measurement. G” at 85 °C and G’ at 20 °C were adopted.

[0239] Drawings Description of the Drawings

[0240] Figure 1 Shows stacked slices of raw salmon analogue (Example 1)

[0241] Figure 2 Shows a slice of raw salmon analogue. Examples

[0242] The present invention is further illustrated by the following non-limiting examples. Those skilled in the art will appreciate how to implement the present invention using equivalent methods without departing from the present invention.

[0243] Example 1

[0244] The gelled salmon muscle tissue analogue composition was prepared as follows (expressed as w / w% of the gelled salmon muscle tissue analogue composition): 2.7 wt% κ-carrageenan, 6.5 wt% pea protein isolate (Ingredion Vitessence pulse 1853), 1 wt% native potato starch, 0.75 wt% guar gum, 0.15 wt% xanthan gum, 2.8 wt% glucose, 1.18 wt% NaCl, 10.52 wt% sunflower oil, 0.3 wt% algal oil and water were mixed under sufficient shear to form a stable homogeneous emulsion (water was made up to 100 wt% of the gelled salmon muscle tissue analogue composition) (Thermomix TM5 [Voorwerk], speed 5, 2 minutes, (2000 revolutions per minute)). 0.61 wt% acid was incorporated (speed 5, 30 seconds). Finally, 1 wt% flavoring agent and 1.1 wt% orange coloring agent were incorporated (speed 5, 30 seconds). The mixture was placed in a bag and heated in full steam at 95 °C for 30 minutes, then cooled in ice water to form the gelled salmon muscle tissue analogue composition. The pH value was 4.7. No obvious foaming or phase separation was observed and subsequent mixing steps could be carried out immediately. The w / w ratio of carrageenan to galactomannan was 3.6.

[0245] The gelled salmon connective tissue analogue composition was prepared in the same manner, except that 1.1 wt% coloring agent was replaced with water. Again, no obvious foaming was observed. Surprisingly, despite the higher content of oil and protein, no phase separation was observed and there was no gritty texture.

[0246] The respective gelled compositions were sliced to form slices of the respective gelled compositions, wherein the slices of the salmon muscle tissue analogue composition were about 0.5 to 1 cm thick, while the slices of the gelled salmon connective tissue analogue composition were about 3 - 5 mm thick. Both compositions M and C surprisingly exhibited excellent slicability. Subsequently, the orange salmon muscle tissue analogue layer was stacked alternately with the white salmon connective tissue analogue layer, such that when viewed from the side of the stack, an orange-white striped layered appearance was presented, similar to that of real raw salmon (see Figure 1 ). The G’ at 20 °C was 24639 Pa s and the G” at 85 °C was 54 Pa s.

[0247] In the next step, the layered stack was fused by heating it at 95 °C for 30 minutes and then cooling it in ice water. To maintain the layered appearance in this step, the layered stack was heated in a vacuum-sealed bag. Finally, the stack was cut into slices of raw salmon analogue with the appearance of real smoked raw salmon: orange layers with white stripes in between.

[0248] Taste

[0249] A tasting panel of 9 people compared the raw salmon analogue with real smoked salmon (reference). The tasting panel scored the texture (firmness, sliminess, oiliness) and visual appearance of the samples. In particular, the texture of Example 1 was determined to be very similar to that of real raw salmon.

[0250] Example 2. The raw salmon analogue of the present invention was prepared according to Example 1, except that the amount of guar gum was 1.5 wt% (the balance being water).

[0251] Example 3. A raw salmon analogue composition having the following differences compared to Example 1 (prepared in the same manner as Example 1). The gelated salmon connective tissue analogue compositions of 2.1 to 2.6 are the same, but do not contain a colorant.

[0252] Gelated salmon muscle tissue analogue composition

[0253]

[0254] All ingredients are from the EU, China and / or the US.

Claims

1. A method for preparing a raw fish tissue analogue substantially free of konjac glucomannan gum, comprising the following steps: a) Provide a slice of the thermoreversible gelling fish muscle tissue analogue composition M; b) Provide a slice of the thermoreversible gelling fish connective tissue analogue composition C; wherein preferably the gelling compositions M and C are visually distinguishable, and preferably the slices are obtained by slicing respectively the following: i. The body of the gelling tissue analogue composition M to form a slice of the composition; ii. The body of the gelling tissue analogue composition C to form a slice of the composition; c) Produce a layered stack of the slices, wherein the slices of the gelling compositions M and C are alternately stacked to form a stack with a layered appearance; d) Cause the alternating layers in the layered stack to fuse with each other to form a stack of fused layers, thereby producing a body of raw fish tissue analogue, by heating the layered stack to a temperature higher than the melting temperature of the composition M and / or C and subsequently cooling the layered stack to a temperature lower than the melting temperature; e) Optionally, slice the stack of fused layers to form slices of the raw fish tissue analogue, wherein the slices have a layered appearance that shows the alternating layers of the gelling muscle tissue analogue composition M and the gelling connective tissue analogue composition C, preferably wherein the layered appearance shows at least one layer of the gelling connective tissue analogue composition C between two layers of the gelling muscle tissue analogue composition M; and preferably, wherein the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue.

2. The method according to claim 1, wherein the thickness of the slices of the raw fish tissue analogue in step h) is 1 to 40 mm, preferably 3 to 30 mm, more preferably 8 to 25 mm.

3. The method according to any one of claims 1 or 2, wherein the G' of the gelled fish muscle tissue analogue composition at 20 °C is at least 5000 Pa s, more preferably at least 10000 Pa s, even more preferably at least 15000 Pa s, even more preferably at least 20000 Pa s, and most preferably at least 25000 Pa s.

4. The method according to any one of the preceding claims, wherein the pH value of at least one of the compositions M and C is 4 to 7, and preferably the pH values of both compositions M and C are 4 to 7.

5. The method according to any one of the preceding claims, wherein the raw fish tissue analogue contains galactomannan gum and carrageenan, and the w / w ratio of carrageenan to galactomannan gum is at least 1, preferably at least 1.2, more preferably at least 1.5, and even more preferably at least 2.

6. The method according to any one of the preceding claims, wherein, based on the weight of the raw fish tissue analogue composition, the raw fish tissue analogue further contains 3 to 20 wt%, more preferably 6 to 18 wt%, and even more preferably 8 to 16 wt% of liquid oil.

7. The method according to any one of the preceding claims, wherein at least one of composition M and composition C further contains xanthan gum.

8. The method according to any one of the preceding claims, wherein the raw fish tissue analogue further contains 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein.

9. The method according to any one of the preceding claims, wherein the raw fish tissue analogue comprises a non-animal protein and a liquid oil, and the combined amount of the protein and the liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%.

10. A raw fish tissue analogue substantially free of konjac glucomannan gum, comprising the following alternating layers: a) a thermoreversible gelling fish muscle tissue analogue composition M; b) a thermoreversible gelling fish connective tissue analogue composition C; wherein the raw fish tissue analogue has a layered appearance, the layered appearance showing alternating layers of the gelling muscle tissue analogue composition M and the gelling connective tissue analogue composition C, preferably wherein the layered appearance shows at least one layer of the gelling connective tissue analogue composition C between two layers of the gelling muscle tissue analogue composition M; wherein preferably, the gelling compositions M and C are visually distinguishable and substantially free of titanium dioxide; wherein the alternating layers are fused to each other by heating and stacking alternating gelling layers of M and C and then cooling, and preferably the raw fish tissue analogue is thermoreversible.

11. The raw fish tissue analogue according to claim 10, wherein the raw fish tissue analogue has a G' of at least 5000 Pa s at 20 °C, more preferably at least 10000 Pa s, even more preferably at least 15000 Pa s, even more preferably at least 20000 Pa s, and most preferably at least 25000 Pa s.

12. The raw fish tissue analogue according to any one of claims 10 and 11, wherein at least one of composition M and composition C comprises galactomannan gum, carrageenan and xanthan gum.

13. The raw fish tissue analogue according to the preceding claims, wherein the w / w ratio of carrageenan to galactomannan gum is at least 1, preferably at least 1.2, more preferably at least 1.5, even more preferably at least 2.

14. The raw fish tissue analogue according to any one of the preceding claims, further comprising a non-animal protein and a liquid oil, and the combined amount of the protein and the liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%.

15. The raw fish tissue analogue according to any one of the preceding claims, comprising: i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of galactomannan gum; ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan; iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum; iv) 5 to 10 wt%, preferably 6.0 to 7.5 wt% of non-animal protein, preferably legume protein, more preferably pea protein or soy protein, even more preferably pea protein, said non-animal protein being preferably added in the form of a protein isolate; v) preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil; Preferably, the combined amount of protein and liquid oil is at least 8 wt%, more preferably at least 11 wt%, even more preferably at least 13 wt%, even more preferably 8 to 30 wt%, even more preferably 11 to 24 wt%, even more preferably 13 to 22 wt%; vi) a colorant, the amount of said colorant being preferably at least 0.05 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, the amount of said colorant being preferably 0.05 to 5 wt%, more preferably 0.1 to 3 wt%, even more preferably 0.5 to 2 wt%; vii) a flavorant, the amount of said flavorant being preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and viii) preferably 0.2 to 7 wt% of starch, preferably non-chemically modified starch, more preferably physically modified starch, even more preferably physically modified potato starch.

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