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.

Description

[0001] The present invention relates to a method for preparing a raw fish tissue analogue and a raw fish tissue analogue that is preferably substantially free of animal proteins.

[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 there have been some publications on the preparation of salmon analogues on a laboratory scale, 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.

[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 stratification of the subsequent orange layer is achieved by pouring the subsequent liquid gel composition layer onto 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 114931210 A discloses a gellan gum-based salmon analogue. CN114259040 A discloses a method for preparing a salmon analogue, which is carried out by preparing two different slurries based on 10 wt% starch acetate: 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 slurry A to form a gel. Subsequently, slurry B is heated and poured on top of layer A and gelled. Repeating this process stacks to form a five-layer structure. The successive 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 results in 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 - starch acetate. 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 it was found that 5 wt% protein was unsuccessful. Higher dosages would result in a product that is too soft and does not have the desired elasticity and texture. 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. 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.

[0010] The present invention provides a method for preparing a raw fish tissue analogue, which comprises the following steps:

[0011] a) Providing a slice of a thermoreversible gelling fish muscle tissue analogue composition M;

[0012] b) Providing a slice 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 main body of the gelling tissue analogue composition M to form slices of the composition;

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

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

[0017] 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 fused layers, thereby producing a body of raw fish tissue analogue;

[0018] e) Optionally, slice the stack of fused layers to form slices of raw fish tissue analogue, where 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 where 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, where 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, which comprises the following steps:

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

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

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

[0025] 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 fused layers, thereby producing a body of raw fish tissue analogue;

[0026] e) Optionally, slice the stack of fused layers to form slices of raw fish tissue analogue, where 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, where 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, the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue.

[0028] 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 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, which comprises the following steps:

[0030] a) providing a slice of a thermoreversible gelled fish muscle tissue analogue composition M;

[0031] b) providing a slice of a thermoreversible gelled fish connective tissue analogue composition C;

[0032] c) making 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) fusing the alternating layers in the layered stack with each other by heating the layered stack to a temperature above the melting temperature of the 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 a body of the raw fish tissue analogue;

[0034] 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 the 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, the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue.

[0036] The raw fish tissue analogue contains konjac glucomannan gum and carrageenan, wherein the w / w ratio of carrageenan to konjac glucomannan gum is at least 1, preferably at least 1.2, more preferably at least 1.5, and even more preferably at least 2.

[0037] The present invention provides a method for preparing a raw fish tissue analogue, which comprises the following steps:

[0038] a) providing a slice of a thermoreversible gelled fish muscle tissue analogue composition M;

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

[0040] 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 having a layered appearance;

[0041] 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 subsequently cooling the layered stack to a temperature below the melting temperature, to form a stack of fused layers, thereby producing a body of raw fish tissue analogue;

[0042] 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 gelling muscle tissue analogue composition M and the gelling connective tissue analogue composition C, 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

[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 a non-animal protein and a liquid oil, wherein 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%.

[0045] The present invention provides a method for preparing a raw fish tissue analogue, which comprises the following steps:

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

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

[0048] 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:

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

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

[0051] 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;

[0052] 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 subsequently cooling the layered stack to a temperature below the melting temperature, to form a stack of fused layers, thereby producing a body of raw fish tissue analogue;

[0053] e) Optionally, slice the stack of fused layers to form slices of 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

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

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

[0061] 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%;

[0062] 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

[0063] 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.

[0064] The present invention provides a raw fish tissue analogue, which comprises the following alternating layers:

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

[0066] b) A thermoreversible gelated fish connective tissue analogue composition C;

[0067] wherein the raw fish tissue analogue has a layered appearance, the layered appearance showing 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;

[0068] wherein preferably the gelated 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, which comprises the following alternating layers:

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

[0074] b) A thermoreversible gelated 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 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;

[0076] Preferably, the gelled 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 konjac glucomannan 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 preferably being 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 preferably being 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 being 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, 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 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 a stack of 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) Konjac glucomannan gum, 0.3 to 2 wt%, preferably 0.5 to 1.5 wt%;

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

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

[0101] iv) Non-animal protein, 5 to 10 wt%, preferably 6.0 to 7.5 wt%, 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;

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

[0103] wherein the combined amount of the protein and the 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 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%;

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

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

[0107] Preferably, 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 hundreds of kilograms. Compared with 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 is more reliable. 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 complex process management as 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 thermoreversible gels. Although the applicant does not wish to be bound by theory, we speculate that the present invention provides a reliable method which provides higher formulation flexibility to the person skilled in the art to use relatively high contents 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 chicken, cattle, 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 analog" refers to a food product that is similar in appearance, texture, smell, and taste to the corresponding genuine raw fish product, wherein at least 80 wt% of all proteins are of non-animal origin. Examples include salmon and tuna. Preferably, the raw fish tissue analog is a vegan raw fish analog.

[0115] As used herein, the term "vegan" refers to a raw fish tissue analog that is substantially free of proteins of animal origin (including but not limited to milk proteins, egg whites). Preferably, the vegan raw fish tissue analog is substantially free of animal proteins and animal fats. Even more preferably, the vegan raw fish tissue analog 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 analog 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 non-animal-derived ingredients.

[0117] As used herein, the term "texturized protein" or TP refers to texturized non-animal particles that are prepared by cooking a raw material in an extrusion cooker and extruding it to form texturized protein. These are typically 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 fungal, algal, and microbial proteins, 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 "texturized 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 based on dry matter. 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 analog. Non-limiting examples include psyllium fiber and potato fiber.

[0123] As used herein, the term "gum" refers to indigestible polysaccharides that form an aqueous gel upon heating and cooling. Examples include κ-carrageenan, konjac glucomannan gum, 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 its melting temperature, 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 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 length of the slice. 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 specified, ratios are weight / weight. Similarly, unless otherwise specified, 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 particular 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 specified herein or clearly contradicted by the context.

[0129] In this specification and the subsequent 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 dosage that produces an effect, but it may be present in trace amounts as part of other components. The citation in this specification of 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 the scope of protection will include all embodiments falling within the scope of the appended claims when the claims are interpreted using the specification and the drawings. For the purpose of determining the scope of protection, due consideration should be given to any element equivalent to the elements specified in the claims.

[0130] Method for preparing raw fish tissue analog

[0131] The raw fish tissue analog of the present invention is designed to be similar to real raw fish in appearance, flavor, odor, and texture, but without using fish protein. Preferably, the raw fish tissue analog is a vegan fish analog, i.e., it does not contain any animal protein. The raw fish tissue analog of the present invention is designed to be edible without heating. 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.

[0132] The first step of the method of the present invention comprises providing slices of a thermoreversible gelled fish muscle tissue analog composition M and a thermoreversible gelled fish connective tissue analog composition C separately. The term "gelled fish muscle tissue analog composition M" may be used interchangeably with the terms "gelled fish muscle tissue analog composition", "gelled fish muscle tissue analog", and the abbreviation "composition M". Similarly, the term "gelled fish connective tissue analog composition C" may be used interchangeably with the terms "gelled fish connective tissue analog composition", "gelled fish muscle tissue analog", and the abbreviation "composition C".

[0133] The step of preparing slices of composition M is described in detail first. The step of providing slices of composition C is similar thereto. Slices of composition M are preferably obtained by slicing it from a larger body of the gelled fish muscle tissue analog composition M. The body of the gelled composition M is prepared by the following steps: 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 the gelled composition M. Preferably, the mixture comprises 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 the gelled composition C is prepared in the same manner, except that preferably the layers of compositions M and C are visually different in the raw fish analog slices.

[0134] 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. Typically, these slices are layered such that the horizontal plane of one slice is placed on top of the horizontal plane of the previous slice, like a stack of bread slices. When 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 thickness 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 closely represents the ratio of muscle tissue layers to connective tissue layers in real raw fish. The thickness of the slices of the gelled compositions M and C can be from 1 to 40 mm, preferably from 3 to 30 mm, more preferably from 5 to 25 mm. The thickness of the slices of the gelled fish muscle tissue analogue can be from 1 to 40 mm, preferably from 3 to 30 mm, more preferably from 8 to 25 mm. Preferably, the thickness of the slices of the gelled fish connective tissue analogue can be from 1 to 5 mm, preferably from 2 to 4 mm. Most preferably, the thickness of the slices of the gelled fish muscle tissue analogue can be from 3 to 30 mm, more preferably from 8 to 25 mm, and the thickness of the slices of the gelled fish connective tissue analogue can be from 1 to 5 mm, preferably from 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 taking a first slice of the gelled fish muscle tissue analogue composition M to form a first layer, placing a slice of the gelled fish connective tissue analogue C on the first slice M to form a second layer, placing another slice of the gelled fish muscle tissue composition M on the C to form a third layer, and optionally adding more slices of M and C in an alternating order.

[0135] The 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 part of the layered stack and then cooling the layered stack to re-gel the melted part. Preferably, the heating of the layered stack is to a temperature above the melting temperature of the thermoreversible composition C. 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.

[0136] The 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.

[0137] 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 a 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.

[0138] Gelled fish muscle tissue analog composition M

[0139] 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, wherein 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 that it has a specific G', so as 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 at 20 °C. The desired G' can be obtained by using a gelling agent and / or protein in a sufficiently high amount.

[0140] The gel is prepared conventionally: hydrating a gelling agent such as gum in water, heating and cooling. Preferably, the gelled fish muscle tissue analogue is prepared by mixing water, colloid, non-animal protein, and optionally unchemically modified starch, flavoring agent, and coloring agent. If a protein isolate or protein concentrate is used, it is preferably not preheated before mixing with other ingredients. Mix with a sufficient amount of water for a sufficient time to hydrate the ingredients. If mixing liquid oil, shear the mixture at a rate sufficient to form an emulsion that does not show phase separation before the next step in the method. Then heat and subsequently cool the mixture of the hydrated ingredients to form the gelled fish muscle tissue analogue composition. Apply heat such that the gelling agent forms a gel after cooling. Usually heat at a temperature of at least 60 °C for at least 10 minutes. Usually cool to a temperature below the gelling point, such as at most 50 °C, preferably at most 40 °C, more preferably at most 30 °C.

[0141] Preferably, the gum comprises at least 2 gums, more preferably at least 3 gums. Preferred gums include carrageenan, konjac glucomannan gum, xanthan gum. A preferred combination comprises κ-carrageenan and konjac glucomannan gum. An even more preferred combination comprises κ-carrageenan, konjac glucomannan gum, and xanthan gum.

[0142] Preferably, the gelled fish muscle 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 muscle tissue analogue composition.

[0143] Preferably, the gelled fish muscle tissue analogue composition comprises 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of konjac glucomannan gum based on the weight of the total gelled fish muscle tissue analogue composition.

[0144] It is preferred to use carrageenan and konjac glucomannan gum. Preferably, the total of carrageenan and konjac glucomannan 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 konjac glucomannan 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.

[0145] Preferably, the w / w ratio of carrageenan to konjac glucomannan gum in the gelled fish muscle tissue analogue composition is from 1 to 10, preferably at least 1.2 to 8, more preferably at least 1.5 to 5, and even more preferably at least 2 to 4. Unexpectedly, it has been found that having such a ratio can improve the processing performance.

[0146] 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.

[0147] Preferably, the G” of the gelled fish muscle tissue analogue at 85 °C is at least 35 Pa s, more preferably at least 40 Pa s, and even more preferably at least 50 Pa s.

[0148] 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.

[0149] Most preferably, based on the weight of the gelled fish muscle tissue analogue composition, the gelled fish muscle tissue analogue composition comprises:

[0150] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of konjac glucomannan gum;

[0151] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0152] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0153] 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;

[0154] v) Preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of a liquid oil;

[0155] 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%;

[0156] 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%;

[0157] vii) A flavorant, the amount of the flavorant is preferably 0.1 to 5 wt%, more preferably 0.2 to 3 wt%, even more preferably 0.5 to 2 wt%; and

[0158] 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.

[0159] Gelled fish connective tissue analog composition C

[0160] 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.

[0161] 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.

[0162] The gel is prepared conventionally and is generally as described above for composition M.

[0163] Preferably, the gelled fish connective tissue analogue composition comprises at least two gums, more preferably at least three gums. Preferred gums include carrageenan, konjac glucomannan gum, xanthan gum. Preferred combinations include kappa-carrageenan and konjac glucomannan gum. Even more preferred combinations include kappa-carrageenan, konjac glucomannan gum, and xanthan gum.

[0164] 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.

[0165] Preferably, the gelled fish connective tissue analogue composition comprises 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of konjac glucomannan colloid, based on the weight of the total gelled fish connective tissue analogue composition.

[0166] Carrageenan and konjac glucomannan gum are preferably used, and preferably the sum of carrageenan and konjac glucomannan 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 konjac glucomannan 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.

[0167] Preferably, the w / w ratio of carrageenan to konjac glucomannan 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 texture similar to that of real raw salmon.

[0168] 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%, 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.

[0169] 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.

[0170] 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.

[0171] Most preferably, based on the weight of the total gelled fish connective tissue analogue composition, the gelled fish connective tissue analogue composition comprises:

[0172] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of konjac glucomannan gum;

[0173] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0174] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0175] 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;

[0176] v) preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil;

[0177] 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%;

[0178] vi) an optionally present 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%;

[0179] 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

[0180] 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.

[0181] 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.

[0182] Preferably, the gelled fish connective 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 gelled fish connective tissue analogue composition. Preferably, the gelled fish connective tissue analogue is substantially free of titanium dioxide.

[0183] Preferably, the gelled fish connective tissue analogue contains less than 0.1 wt%, more preferably less than 0.01 wt%, of calcium salt particles, such as calcium carbonate particles, based on the weight of the total gelled fish connective tissue analogue composition. 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%, of insoluble fibres based on the weight of the total gelled fish connective tissue analogue composition. Preferably, the gelled fish connective tissue analogue is substantially free of insoluble fibres.

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

[0185] The third step c) of the method of the present invention comprises slicing the gelled raw fish muscle tissue analogue composition M to form slices of the composition M.

[0186] The fourth step d) of the method of the present invention comprises slicing the gelled raw fish connective tissue analogue composition C to form slices of the composition C.

[0187] The fifth step e) of the method of the present invention comprises the step of producing a layered stack of 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.

[0188] 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 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.

[0189] Optionally, the layered stack can be smoked at a temperature below the melting temperature of the raw fish analogue to produce a smoked raw fish tissue analogue.

[0190] 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.

[0191] Raw fish tissue analog

[0192] The raw fish tissue analog of the present invention is designed to be similar to 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.

[0193] 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, 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 at 20°C. Preferably, the raw fish tissue analog composition has a G″ of at least 35 Pa·s, more preferably at least 40 Pa·s, and even more preferably at least 50 Pa·s at 85°C.

[0194] Preferably, the raw fish tissue analog composition comprises at least 2 gums, more preferably at least 3 gums. Preferred gums include carrageenan, konjac glucomannan gum, xanthan gum. Preferred combinations include κ-carrageenan and konjac glucomannan gum. Even more preferred combinations include κ-carrageenan, konjac glucomannan gum and xanthan gum.

[0195] 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.

[0196] Preferably, the raw fish tissue analog composition comprises 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of konjac glucomannan gum based on the weight of the total raw fish tissue analog composition.

[0197] Preferably, carrageenan and konjac glucomannan gum are used. Preferably, the total of carrageenan and konjac glucomannan 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 konjac glucomannan 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.

[0198] Preferably, the w / w ratio of carrageenan to konjac glucomannan 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 has been found that having such a ratio can improve the processing performance.

[0199] 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.

[0200] 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.

[0201] 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.

[0202] Most preferably, based on the weight of the total raw fish tissue analogue composition, the raw fish tissue analogue composition comprises:

[0203] i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of konjac glucomannan gum;

[0204] ii) 2 to 5 wt%, preferably 2 to 3.5 wt% of κ-carrageenan;

[0205] iii) 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt% of xanthan gum;

[0206] 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;

[0207] v) Preferably 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil,

[0208] 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%;

[0209] 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%;

[0210] 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

[0211] 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.

[0212] Preferably, the raw fish tissue analogue is a raw salmon analogue or a raw tuna analogue.

[0213] 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%.

[0214] 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.

[0215] 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.

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

[0217] Non-animal protein

[0218] 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 texture 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.

[0219] 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, wherein the protein forms protein fibers. Surprisingly, we have found that the texture 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.

[0220] Liquid oil

[0221] 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.

[0222] 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.

[0223] Preferably, the raw fish tissue analog of the present invention comprises 3 to 20 wt%, more preferably 6 to 18 wt%, even more preferably 8 to 16 wt% of liquid oil based on the weight of the total raw fish analog. 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.

[0224] 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 omega-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.

[0225] 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.

[0226] 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 analog.

[0227] Colorant

[0228] The raw fish tissue analog of the present invention preferably comprises 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 weight of the total raw fish tissue analog composition. The raw fish tissue analog of the present invention preferably comprises 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 weight of the total raw fish tissue analog composition. Any food-grade colorant can be used to provide the desired raw fish-like color. Preferably, the colorant is a plant-based colorant.

[0229] Flavorant

[0230] 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%, 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, spice, herb, and combinations thereof.

[0231] Other ingredients

[0232] 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%, 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%, 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%, 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, even more preferably physically modified potato starch, preferably in an amount of 0.1 to 10 wt%, more preferably 0.2 to 7 wt%, 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%, even more preferably 0 wt% of a chemically modified starch such as acetylated starch, 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 acetylated starch.

[0233] Packaging

[0234] 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 within the package that has a different composition from the ambient atmosphere. Generally, the modified atmosphere will have a lower oxygen concentration than the ambient atmosphere, for example, a ratio of O2:N2:CO2 of 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 vol%. Slices of the raw fish tissue analog can also be packaged under vacuum.

[0235] G’ and G” measurement protocol

[0236] 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.

[0237] 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 sample surface. 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 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.

[0238] Drawings Description of the Drawings

[0239] Figure 1 Shows a section of the raw salmon analogue

[0240] Figure 2 Shows that a section of the raw salmon analogue can be picked up by hand Examples

[0241] The present invention is further illustrated by the following non-limiting examples. Those skilled in the art will clearly know how to implement the present invention using equivalent methods without departing from the present invention.

[0242] Example 1

[0243] Prepare a gelled salmon muscle tissue analogue composition 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% konjac 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 are mixed with sufficient shear to form a stable homogeneous emulsion (water is 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 is incorporated (speed 5, 30 seconds). Finally, 1 wt% flavoring agent and 1.1 wt% orange colorant are incorporated (speed 5, 30 seconds). The mixture is 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 is 4.7. No significant foaming or phase separation is observed and subsequent mixing steps can be carried out immediately. The w / w ratio of carrageenan to konjac mannan is 3.6.

[0244] The gelled salmon connective tissue analogue composition is prepared in the same manner, except that the 1.1 wt% colorant is replaced with water. Again, no significant foaming is observed. Surprisingly, despite the higher oil and protein content, no phase separation is observed and there is no gritty texture.

[0245] The respective gelled compositions are sliced to form slices of the respective gelled compositions, where the slices of the salmon muscle tissue analogue composition are about 0.5 to 1 cm thick, while the slices of the gelled salmon connective tissue analogue composition are about 3 - 5 mm thick. Both compositions M and C surprisingly exhibit excellent slicability. Subsequently, orange salmon muscle tissue analogue layers are stacked alternately with white salmon connective tissue analogue layers such that a layered appearance of orange and white stripes is presented when viewed from the side of the stack, similar to real raw salmon (see Figure 1 ). The G’ at 20 °C is 29123 Pa s and the G” at 85 °C is 55 Pa s.

[0246] In the next step, the laminated stack is fused by heating it at 95 °C for 30 minutes and then cooling it in ice water. To maintain the laminated appearance during this step, the laminated stack is heated in a vacuum-sealed bag. The cooled and fused stack is removed from the bag and a portion of it is cold-smoked below the melting temperature of the gel. Another portion is not smoked. Finally, the stack is cut into slices of a smoked raw salmon analogue having the appearance of real smoked raw salmon: orange layers with white stripes in between. The slices of the raw smoked salmon analogue are brushed with some oil, placed on golden cardboard, and vacuum-packaged.

[0247] Taste

[0248] A tasting panel of 9 people compared the raw salmon analogue with real smoked salmon (reference). The tasting panel scored the taste (firmness, sliminess, oiliness) and visual appearance of the samples. In particular, the taste of Example 1 was judged to be very similar to that of real raw salmon.

[0249] Example 2. The raw salmon analogue of the present invention was prepared according to Example 1, with water replacing starch and soy protein isolate (Supro EX37 soy protein isolate) replacing pea protein isolate. G’ at 20 °C was 23496 Pa s and G” at 85 °C was 51 Pa s. Profam 974 (ADM) was also useful.

[0250] 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 from 2.1 to 2.6 are the same but do not contain a colorant.

[0251] Gelated salmon muscle tissue analogue composition

[0252]

[0253] All ingredients are from the EU, China, and / or the US.

Claims

1. A method for preparing a raw fish tissue analogue, 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 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, preferably the pH of both the compositions M and C is 4 to 7.

5. The method according to any one of the preceding claims, wherein the raw fish tissue analogue contains konjac glucomannan gum and carrageenan, and the w / w ratio of carrageenan to konjac glucomannan gum is at least 1, preferably at least 1.2, more preferably at least 1.5, 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%, 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 the composition M and the 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 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 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 wherein the raw fish tissue analogue is thermoreversible.

11. The raw fish tissue analogue according to claim 10, wherein the G' of the raw fish tissue analogue 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.

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 konjac glucomannan gum, carrageenan and xanthan gum.

13. The raw fish tissue analogue according to any one of the preceding claims, wherein the w / w ratio of carrageenan to konjac glucomannan 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, which further 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%.

15. The raw fish tissue analogue according to any one of the preceding claims, which comprises: i) 0.3 to 2 wt%, preferably 0.5 to 1.5 wt% of konjac glucomannan 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.

Images