Food product and production method thereof

Abstract

Disclosed is a sustainable method for producing a textured fish product, comprising the steps of: providing fish material; optionally providing a plant-based food material; obtaining a fish raw material from the fish material; the fish feedstock is textured at up to 100 DEG C to provide a textured fish product having a protein content of from about 10% to about 25% based on the weight of the textured fish product.

Description

Field of the Invention

[0001] The present invention relates to food products and methods for their production. More particularly, the present invention relates to sustainable methods for producing textured fish products. Background of the Invention

[0003] WO 01 / 35766 A1 discloses a meat emulsion product having a meat-like appearance and texture and a method for producing the same. The method comprises forming a meat emulsion containing protein and fat, comminuting and heating the meat emulsion to a temperature of at least 132° C., introducing the meat emulsion into a processing zone, subjecting the meat emulsion to a pressure of at least 100 psi in the processing zone, and discharging the meat emulsion from the zone.

[0004] There is a great need worldwide to provide methods for producing foods for consumers in an efficient and sustainable manner, particularly from currently underutilized and sustainable protein sources, such as small-sized feed fish and edible side streams of fish processing. Although small-sized fish, including feed fish, which grow naturally and do not require production resources, are not generally used in food production due to the lack of efficient and sustainable cleaning and filleting production methods. If used as a whole or gutted, the presence of skin, scales and bones can spoil the taste, which reduces consumer acceptance of the final product, especially among young consumers. The same dilemma applies to edible side streams from large fish production (e.g., fillets). If these fish materials are used in a ground or emulsified form, the structure and mouthfeel of these foods (e.g., balls or patties) do not meet consumer expectations for high-quality fish products.

[0005] Summary of the Invention

[0006] Now have found that the attractive food for human consumption can be produced effectively by the undervalued fish species (comprising the feed fish that does not need production resources and grows naturally) or the undervalued part (such as by-product or the by-product from the conventional processing of larger fish species) of fish material, and do not have relevant by-product or waste.More specifically, surprisingly found that, also contain fish skin, fish scale, fish head, fish bone and fish fin and have the fish material of small size fish species of low protein content or from the scraps of conventional fish processing can be organized, so that the organized fish product with required texture and mouthfeel is provided.Surprisingly, by realizing low internal temperature in fish material before the texturizing process, find that it is feasible to organize with so low protein content.Usually, in order to have the structure of expectation in organized food, need relatively high protein content in the matrix, preferably low carbohydrate content.

[0007] The textured food of the present invention has desirable organoleptic properties, such as an appealing taste and a good mouthfeel, and exhibits a cooked fish-like texture or a cooked fish fillet-like texture, and an appearance comprising regions of parallel longitudinal fish strips.

[0008] Thus, the present invention provides a sustainable and efficient method for producing novel and valuable consumer-acceptable food products from low-value fish materials, such as whole or gutted small-sized fish, and / or undervalued parts of large fish typically used to make animal feed.

[0009] The object of the present invention is to provide a method for producing a textured fish product.The method of the present invention does not utilize an extrusion process for texturization.

[0010] Another aspect of the present invention is to provide a texturized fish product comprising a texturized fish material and having a protein content of about 10% to about 25% by weight of the texturized fish product. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 is a photograph of the textured fish product of the present invention produced in Example 1.

[0013] Figure 2 is a photograph of another fish product of the present invention illustrating the longitudinal and cross-sectional directions involved in the texture analysis of Example 3.

[0014] Figure 3 is a photograph of the textured fish product of the present invention produced in Example 4.

[0015] Figure 4 is a photograph of the textured fish product of the present invention produced in Example 5.

[0016] Figure 5 is a photograph of the textured fish product of the present invention produced in Example 6.

[0017] Figure 6 is a photograph of the textured fish product of the present invention produced in Example 7.

[0018] Figure 7 A photograph of the textured fish product of the present invention produced in Example 8 is shown.

[0019] Figure 8 is a photograph of the textured fish product of the present invention produced in Example 9. Detailed Description of the Invention

[0021] In the present specification, the term "texturization" means a reconstitution process in which fish proteins are rearranged and coagulated into cooked fish meat-like tissue or cooked fish fillet-like tissue. Specifically, texturization provides Figure 1-7The fish flesh is arranged in longitudinal parallel strips as shown, which produces an appearance and mouthfeel similar to that of cooked fish fillet. In other words, the method of the present invention provides a tissue of parallel longitudinally arranged heat-coagulated fish flesh strands similar to the myofibrils of cooked fish fillet.

[0022] The term "texturizing" does not include extrusion processes.

[0023] The percentages of the various ingredients mentioned in this application are given on a weight (w / w) basis.

[0024] Any details disclosed herein regarding embodiments or aspects of the texturized fish products produced by the methods of the present invention apply to embodiments relating to the texturized fish products of the present invention, even if not repeated herein. Likewise, any details disclosed herein regarding embodiments or aspects of the texturized fish products of the present invention apply to embodiments relating to the texturized fish products produced by the methods of the present invention, even if not repeated herein.

[0025] In one aspect, the present invention provides a method for producing a textured fish product comprising the steps of:

[0026] - Provide fish materials,

[0027] - optionally providing plant-based food material,

[0028] - Get fish raw materials from fish materials,

[0029] - subjecting the fish material to a texturizing step at a temperature of up to 100°C to provide a texturized fish product having a protein content of from about 10% to about 25% by weight of the texturized fish product.

[0030] In this method, any fish species can be used as fish material. In an embodiment, the method uses small pelagic fish, such as herring (sill), mackerel, sardines, blue cod (blue whitening), Baltic herring or other small-sized fish, such as vendance, sea bass, sea bass, sprat and common carp. In another embodiment, the fish material is a commercially important larger fish, such as salmonids (for example, Atlantic salmon, rainbow trout, whitefish), cod, haddock, tuna, pangasius (pangasius). In an embodiment, the fish material is a whole fish. In another embodiment, the fish material is a visceral fish, which comprises at least one of fish bones, fish skin, fish fins, fish heads and fish scales. In an embodiment, the fish material is a by-product or by-product of conventional fish processing (such as visceral removal or slicing). The fish material can include the above-mentioned several different fish materials. In an embodiment, the fish material is frozen.

[0031] In an embodiment, the fish material that undergoes the texturizing step is composed of fish material, whereby the texturizing step provides a texturized fish material in the form of a final texturized fish product. In another embodiment, the fish material is mixed with a plant-based food material to provide a homogenized fish material, which is then subjected to a texturizing step to provide a final texturized fish product. Plant-based food materials beneficially stabilize and promote the texturization process and contribute to the flavor and / or appearance of the texturized fish product. In an embodiment, the plant-based food material is selected from the group consisting of at least one of starch, cereal flour, fiber, root vegetable flour, legumes, algae, and spices. In an embodiment, the plant-based food material is in powder form. In an embodiment, the plant-based food material does not contain gluten and soy protein.

[0032] In one embodiment, the fish stock comprises at least 50% fish material. In another embodiment, the fish stock comprises from about 55% to about 90% fish material. In yet another embodiment, the fish stock comprises from about 65% to about 85% fish material. In yet another embodiment, the fish stock comprises from about 55% to about 98% fish material. In yet another embodiment, the fish stock comprises from about 75% to about 85% fish material. In yet another embodiment, the fish stock comprises from about 65% to about 90% fish material. In yet another embodiment, the fish stock comprises from about 70% to about 95% fish material.

[0033] In an embodiment, the fish stock comprises up to 50% plant-based food materials. In another embodiment, the fish stock comprises from about 10% to about 45% plant-based food materials. In yet another embodiment, the fish stock comprises from about 15% to about 35% plant-based food materials. In yet another embodiment, the fish stock comprises from about 2% to about 45% plant-based food materials. In yet another embodiment, the fish stock comprises from about 15% to about 25% plant-based food materials. In yet another embodiment, the fish stock comprises from about 10% to about 35% plant-based food materials. In yet another embodiment, the fish stock comprises from about 5% to about 30% plant-based food materials.

[0034] In one embodiment, the fish raw material has a dry matter content of about 20% to about 50%. In another embodiment, the dry matter content of the raw material is about 30% to about 40%. In another embodiment, the dry matter content of the raw material is about 25% to about 60%.

[0035] In an embodiment, the fish material is homogenized in such a way that bones, skin, fins and scales do not affect the taste after texturization.

[0036] In an embodiment, the temperature of the fish material does not exceed 35°C during homogenization.

[0037] In embodiments, the fish material is degassed prior to the texturizing step.

[0038] The texturizing step is included in the fish stock that heats constant flow between two heated surfaces. The distance between the heated surfaces can change according to device structure, required process or product characteristics. This distance can change between about 0.5cm and about 3cm. In an embodiment, flow can be produced by the motion of one or more heated surfaces. In another embodiment, flow can be produced by the motion of fish stock. In another other embodiment, the motion of the stream can be produced by the motion of one or more heated surfaces and fish stock. The flow rate of fish stock and the moving speed of the heated surfaces can change according to the desired result of fish stock formula and finished product. In the heating process, when the arrangement and coagulation of protein occur, the fish stock is cooked with a constant flow rate. Simultaneously, the texture of the fish stock is transformed into a form showing longitudinal parallel fish strips and a cooked fish fillet sample outward appearance.

[0039] In one embodiment, the texturizing step is performed at a temperature between about 0°C (representing the internal temperature of the fish starting material) and about 95°C (representing the internal temperature of the textured fish product) at the start. In another embodiment, the texturizing step is performed at a temperature between about 0°C (representing the internal temperature of the fish starting material) and about 90°C (representing the internal temperature of the textured fish product) at the start. In yet another embodiment, the texturizing step is performed at a temperature between about 3°C ​​and about 85°C. In yet another embodiment, the texturizing step is performed at a temperature between about 5°C and about 75°C.

[0040] In one embodiment, the internal temperature of the fish material undergoing the texturizing step is in the range of about 0°C to about 35°C. In another embodiment, the internal temperature is from about 0°C to about 30°C. In yet another embodiment, the internal temperature is from about 0°C to about 25°C. In another embodiment, the internal temperature of the fish material is from about 2°C to about 15°C. In yet another embodiment, the internal temperature of the fish material is from about 3°C ​​to about 10°C. In yet another embodiment, the internal temperature of the fish material is from about 5°C to about 13°C.

[0041] In an embodiment, the internal temperature of the texturized fish product exiting the texturizing step is from about 70° C. to about 95° C. In another embodiment, the internal temperature is from about 70° C. to about 90° C. In yet another embodiment, the internal temperature is from about 75° C. to about 85° C.

[0042] During the texturization process, the fish material is heated and mechanically energized to transform its texture into a cooked fish-like texture or a cooked fish fillet-like texture and mouthfeel. This transformation primarily targets the protein portion of the fish material. During the texturization process, the fish protein solidifies due to the heat treatment. This texturization provides a texturized cooked fish product that exhibits longitudinally parallel strips of fish flesh, creating a cooked fish-like texture, mouthfeel, and appearance.

[0043] The texturizing step is carried out at atmospheric pressure, ie the method of the present invention does not involve the regulation of pressure.

[0044] The texturizing step is typically performed for about 45 seconds to about 55 seconds. However, the residence time can vary depending on the type of apparatus used for texturization. The residence time can vary, for example, depending on whether the texturization is performed on a laboratory-scale apparatus or on an industrial-scale apparatus.

[0045] The texturizing step is typically accomplished in an apparatus where the fish is fed through an opening in the center of the apparatus between heated, stationary disks. Rotating paddles convey the fish radially outward between the disks to the periphery of the apparatus and ultimately discharge the fish. The texturizing step can also be accomplished in an apparatus where the fish is fed between any two heated surfaces and directed in a constant stream as it is conveyed between the heated surfaces until cooked before discharge.

[0046] The texturizing step in the process of the present invention is not performed by extrusion.

[0047] In one embodiment, the protein content of the texturized fish product produced by the method of the present invention is from about 12% to about 20% based on the weight of the texturized fish product. In another embodiment, the protein content of the texturized fish product is from about 14% to about 17% based on the weight of the texturized fish product.

[0048] In one embodiment, the texturized fish product produced by the methods of the present invention has a protein content of about 25% to about 90% based on the dry matter of the texturized fish product. In another embodiment, the protein content is about 30% to about 45% based on the dry matter. In another embodiment, the protein content is about 35% to about 90% based on the dry matter of the texturized fish product. In another embodiment, the protein content of the texturized fish product produced by the methods of the present invention is about 40% to about 65% based on the dry matter of the texturized fish product. In another embodiment, the protein content of the texturized fish product produced by the methods of the present invention is about 50% to about 60% based on the dry matter of the texturized fish product. When the fish feedstock containing fish material does not contain plant-based food material, the protein content of the texturized fish product is typically about 70% to about 90% based on the dry matter of the texturized fish product. When the fish feedstock containing fish material also contains plant-based food material, the protein content of the texturized fish product is typically about 35% to about 65% based on the dry matter of the texturized fish product.

[0049] In one embodiment, the textured fish product produced by the methods of the present invention has a fish protein content of about 50% to about 100%, based on the total protein content of the textured fish product. In another embodiment, the fish protein content is about 60% to about 90%. In yet another embodiment, the fish protein content is about 70% to about 80%.

[0050] In an embodiment, the textured fish product produced by the methods of the present invention has a longitudinal tensile strength of about 3.5 kPa to about 10 kPa. In another embodiment, the longitudinal tensile strength is about 4.0 kPa to about 8.0 kPa.

[0051] In an embodiment, the textured fish product produced by the methods of the present invention has a cross-sectional cutting force of about 2.0 N to about 5.0 N. In another embodiment, the cross-sectional cutting force is about 2.2 N to about 4.0 N.

[0052] The textured fish product produced by the method of the present invention can be further formulated into various fish food compositions containing other ingredients and food additives. For example, the textured fish can be minced, sliced, cut, molded, coated, breaded, fried or frozen.

[0053] In another aspect, the present invention provides a texturized fish product comprising texturized fish material and having a protein content of about 10% to about 25% by weight of the texturized fish product.

[0054] In one embodiment, the textured fish product of the present invention has a protein content of about 12% to about 20% by weight of the textured fish product. In another embodiment, the protein content is about 14% to about 17%.

[0055] The fish material in the textured fish product is a whole fish, or a visceral fish or a fish processing by-product comprising at least one of fish bones, fish skin, fish fins, fish heads and fish scales.

[0056] In one embodiment, the textured fish product of the present invention comprises at least 50% texturized fish material, based on the weight of the textured fish product. In another embodiment, the amount of textured fish material is from about 55% to about 90%. In yet another embodiment, the amount is from about 65% to about 85%. In another embodiment, the amount is from about 55% to about 98%. In yet another embodiment, the amount is from about 75% to about 85%. In yet another embodiment, the amount is from about 65% to about 90%. In yet another embodiment, the amount is from about 70% to about 95%.

[0057] In an embodiment, the textured fish product comprises a plant-based food material. The plant-based food material is selected from the group consisting of at least one of starch, grain flour, fiber, root vegetable flour, legumes, algae, and spices.

[0058] In one embodiment, the textured fish product of the present invention comprises up to 50% plant-based food material, based on the weight of the textured fish product. In another embodiment, the amount of plant-based food material is from about 10% to about 45%. In another embodiment, the amount of plant-based food material is from about 15% to about 35%. In yet another embodiment, the amount is from about 2% to about 45%. In yet another embodiment, the amount is from about 15% to about 25%. In yet another embodiment, the amount is from about 10% to about 35%. In yet another embodiment, the amount is from about 5% to about 30%.

[0059] The textured fish products of the present invention have a dry matter content of about 20% to about 50%. In another embodiment, the textured fish product has a dry matter content of about 30% to about 40%. In other embodiments, the textured fish product has a dry matter content of about 25% to about 60%.

[0060] The texturized fish products of the present invention have a protein content of about 25% to about 90% based on the dry matter of the texturized fish product. In another embodiment, the protein content is about 30% to about 45% based on the dry matter. In another embodiment, the protein content is about 35% to about 90% based on the dry matter of the texturized fish product. In another embodiment, the protein content of the texturized fish product is about 40% to about 65% based on the dry matter of the texturized fish product. In another embodiment, the protein content of the texturized fish product is about 50% to about 60% based on the dry matter of the texturized fish product. In another embodiment, the protein content of the texturized fish product is about 25% to about 90% based on the dry matter of the texturized fish product. In yet another embodiment, the protein content of the texturized fish product is about 30% to about 45% based on the dry matter of the texturized fish product. When the fish raw material containing fish material does not include plant-based food materials, the protein content of the texturized fish product is typically about 70% to about 90% based on the dry matter of the texturized fish product. When the fish starting material containing fish material also includes plant-based food material, the protein content of the texturized fish product is typically from about 35% to about 65% based on the dry matter of the texturized fish product.

[0061] The textured fish products of the present invention have a fish protein content of about 50% to about 100%, based on the total protein content of the textured fish product. In one embodiment, the fish protein content is about 60% to about 90%. In another embodiment, the fish protein content is about 70% to about 80%.

[0062] The textured fish product of the present invention has a longitudinal tensile strength of about 3.5 kPa to about 10 kPa. In another embodiment, the longitudinal tensile strength is about 4.0 kPa to about 8.0 kPa.

[0063] The textured fish products of the present invention have a cross-sectional cutting force of about 2.0 N to about 5.0 N. In embodiments, the cross-sectional cutting force is about 2.2 N to about 4.0 N.

[0064] In the following examples, the protein content of the textured fish products was measured according to NMKL 6:2003, N x 6.25. The moisture content was measured according to NMKL 23:1991.

[0065] The following examples are provided to further illustrate the present invention without limiting the present invention thereto.

[0066] Example 1

[0067] The fish product of the present invention was produced from the ingredients shown in Table 1. Gutted Baltic herring was used as the fish material.

[0068] Table 1

[0069] Element Proportion(%) protein(%) Protein (g) / 100g product Fish material 82.7 16.3 13.5 oat flour 8.3 14.0 1.2 starch 4.1 0.1 0.0 water 4.1 - - Plant extracts (natural colorants) 0.1 - - Salt (NaCl) 0.7 - - total 100 14.6

[0070] All ingredients were mixed and homogenized in a bowl cutter to a homogenous fish stock with an internal temperature of +7°C. The fish stock was pumped into the texturizing device via a feed tube, where the fish stock was fed through an opening in the center of the texturizing device between heated stationary disks. Rotating paddles transported the fish stock radially outward between the disks to the periphery of the device and ultimately discharged. The textured fish product had an internal temperature of 80°C. Samples of the textured fish product were collected manually from the discharge port and cooled to room temperature in a refrigerator.

[0071] The calculated protein content of the textured fish product is 14.6%. Based on the total protein content of the textured fish product, the fish protein content is 92.5%.

[0072] Figure 1 is a photograph of a textured fish product produced by the above method. The figure shows that the method provides a textured fish product that exhibits a cooked fish meat-like or cooked fish fillet-like texture.

[0073] Example 2

[0074] The fish product of the present invention was produced from the ingredients shown in Table 2. Gutted Baltic herring was used as the fish material.

[0075] Table 2

[0076] Element Proportion(%) protein(%) Protein (g) / 100g product Fish material 77.0 16.3 12.6 oat flour 10.3 14.0 1.4 starch 5.1 0.1 - water 3.1 - - Vegetable powder 2.1 7 0.1 Spice mix (including salt) 1.3 4.8 0.1 Salt (NaCl) 1.0 - - Plant extracts (natural colorants) 0.1 - - total 100 14.2

[0077] All ingredients were mixed and homogenized in a blender to a homogenous fish stock with an internal temperature of +5°C. The fish stock was pumped into the texturizing apparatus via a feed tube, where it was fed through an opening in the center of the apparatus between heated stationary disks. Rotating paddles transported the fish stock radially outward between the disks to the periphery of the apparatus, ultimately discharging the product at an internal temperature of 78°C. Samples of the textured fish product were manually collected from the discharge, cooled at room temperature, packaged in plastic bags, and frozen to -20°C prior to compositional analysis.

[0078] The dry matter content of the textured fish product is 34%. The calculated protein content of the textured fish product is 14.2%. Based on the dry matter content, the protein content of the textured fish product is 41.8%. Based on the total protein content of the textured fish product, the fish protein content is 88.7%.

[0079] Example 3

[0080] The fish product of the present invention was produced from the ingredients shown in Table 3. Gutted Baltic herring was used as the fish material.

[0081] The calculated protein content of the textured fish product is 14.6%. Based on the total protein content of the textured fish product, the fish protein content is 91.8%.

[0082] Table 3

[0083] Element Proportion(%) protein(%) Protein (g) / 100g product Fish material 81.9 16.3 13.4 oat flour 8.2 14.0 1.1 starch 4.1 0.1 - water 2.5 - - Vegetable powder 2.0 7 0.1 Spice mix (including salt) 0.8 4.8 - Salt (NaCl) 0.4 - - Plant extracts (natural colorants) 0.1 - - total 100 14.6

[0084] All ingredients are mixed and homogenized in a blender to a homogenous fish stock with an internal temperature of +3°C. The fish stock is pumped into a texturizing unit via a feed pipe and a scraped surface heat exchanger (with hot water circulating in the jacket). The fish stock is fed through an opening in the center of the texturizing unit between heated stationary disks. Rotating paddles transport the fish stock radially outward between the disks to the periphery of the unit and ultimately discharge it onto a collection belt.

[0085] A scraped surface heat exchanger was used to control the internal temperature of the fish feed to the texturization process by controlling the hot water circulation in the heat exchanger jacket. The temperature of the fish feed was measured after each water circulation adjustment from the pipe between the heat exchanger and the device.

[0086] The internal temperature of the fish material fed to the apparatus was as follows:

[0087] Sample 1 / +5℃

[0088] Sample 2 / +15℃

[0089] Sample 3 / +27℃

[0090] Texturized fish product samples 1-3 were manually collected from the collection belts, and the internal temperature of the samples was regularly monitored. The internal temperature was maintained between 75°C and 90°C. The samples were cooled at room temperature, packaged in plastic bags on a flat surface, and frozen to -20°C before textural analysis.

[0091] The longitudinal tensile strength of the textured fish product of the present invention was measured as follows: Samples 1-3 were thawed in a refrigerator for 6 hours until they were completely thawed. The samples were cut into 50 mm x 16 mm slices, which were cut in the longitudinal direction of the fish sample (the direction containing more parallel fiber areas, see Figure 2 ) is 50mm long. The sample is placed on a Petri dish and sealed with tape to prevent moisture loss. After cutting, the sample is stored in a refrigerator overnight. The tensile strength is measured using a Lloyd LS5 material testing device equipped with a static load cell (1000N) (Ametek Inc., USA). The slice is placed between the jaws and torn in opposite directions at a test speed of 2mm / s until the breaking point is reached. The tensile strength is measured 6 times in parallel from each sample in the longitudinal direction. The tensile strength value is normalized to the cross-sectional area (width x thickness) of the parallel samples.

[0092] The cross-sectional cutting force of the tissue fish product of the present invention was measured as follows: Samples 1-3 were thawed in a refrigerator for 6 hours until they were completely thawed. The samples were cut into 16mm x 16mm slices and placed on a Petri dish with arrows indicating the longitudinal direction of the square sample to ensure that the sample could be measured in the correct direction the next day. The Petri dish was sealed with tape to prevent water loss. After cutting, the samples were stored in a refrigerator overnight. On the day of measurement, all samples for each measurement were kept at room temperature for two hours to ensure that the samples had the same temperature before measurement. The cutting force was measured from the sample using a texture analyzer (TA.XTplus, Stable Micro Systems Ltd., UK). The cutting force ( Figure 2 The test speed was set to 2 mm / s, and the force required to break the sample (i.e., the peak force of the first peak) was measured for 10 repeated samples.

[0093] The average results of texture analysis are shown in Table 4.

[0094] Table 4

[0095] Measuring features Sample 1 Sample 2 Sample 3 Tensile strength (kPa) 4.7 2.9 2.8 Cutting force (N) 2.4 2.1 1.5

[0096] The results showed that the highest longitudinal tensile strength and highest cross-sectional cutting force of the texturized fish product were achieved at the lowest internal temperature of the fish material. The tensile strength and cutting force decreased as the internal temperature of the fish material increased. The results indicate that texturizing the fish material becomes more difficult as the internal temperature of the material increases. The higher the tensile strength and cutting force values, the more texturized the fish product. The longitudinal tensile strength indicates the elasticity and chewiness of the texturized structure, while the cross-sectional cutting force indicates bite resistance. Both of these indicators are essential for providing a fish-like or fillet-like mouthfeel in texturized fish products. Figure 2 The textured fish produced from Sample 1 was shown to exhibit a fish fillet-like texture.

[0097] The tactile texture and mouthfeel attribute intensity of the textured fish product samples 1-3 were evaluated using a general descriptive analysis following standard sensory practices such as sample coding using a 3-digit code. For sensory analysis, the textured fish product samples were cut longitudinally into 50 mm x 15 mm slices and 40 mm x 15 mm slices ( Figure 2). The longer pieces were used to analyze the samples by touch and observation. The shorter pieces were used to analyze the samples by biting and chewing. The shorter pieces were heated in a microwave (700W) on a covered plate for 30 seconds and then placed in a covered plastic container. The panel consisted of eight trained assessors and, during a consensus training period prior to the actual main evaluation of the samples, created the attribute list (attribute name, its description, reference product and its intensity on a 0-10 scale).

[0098] The mean values ​​of the evaluation intensities for the most relevant attributes of texture and mouthfeel from the sensory analysis are listed in Table 5.

[0099] Table 5

[0100] Sensory attributes Sample 1 Sample 2 Sample 3 Tear distance (tactile texture) 4.5 3.5 3.2 Stickiness (tactile texture) 2.8 3.0 4.2 Bite resistance (mouthfeel) 5.0 3.9 3.7 Hardness (mouthfeel) 4.9 3.6 2.9 Residual structure (mouthfeel) 4.6 4.3 2.9

[0101] Sample 1 is characterized by a high tear distance, high bite resistance, and a greater effort required to deform it by pressing it against the soft palate (hardness, Table 5). Sample 3 is the most sticky, leaving the least structure after chewing. Sample 2 is found to be intermediate in its properties, with some attributes closer to Sample 1 and others closer to Sample 3. Overall, the results of the sensory analysis are consistent with those of the texture analysis and demonstrate how the complete texturization of Sample 1 directly contributes positively to the tactile texture (i.e., elasticity during further processing and home cooking) and mouthfeel of the texturized fish product.

[0102] Example 4

[0103] The fish product of the present invention was produced from the ingredients shown in Table 6. Gutted mackerel was used as the fish raw material.

[0104] Table 6

[0105] Element Proportion(%) Fish material 89.3 gluten-free oat flour 2.6 starch 5.1 plant fiber 0.9 Other trace compounds and flavorings 1.6 Salt (NaCl) 0.5 total 100

[0106] All ingredients were mixed and homogenized in a blender at 13°C to form a homogenous fish stock. The fish stock was pumped into the texturizing device via a feed tube, where it was fed through an opening in the center of the texturizing device between heated stationary disks. Rotating paddles transported the fish stock radially outward between the disks to the periphery of the device and ultimately discharged. The textured fish product had an internal temperature of 85°C. Samples of the textured fish product were manually collected from the discharge port and cooled to room temperature in a refrigerator.

[0107] Figure 3 is a photograph of a textured fish product produced by the above-described method. The image shows that the method provides a textured fish product that exhibits a cooked fish-like or cooked fish-like texture comprising regions of parallel longitudinal fish strips. In addition, the textured fish product is gluten-free and soy-free.

[0108] Similar results were obtained using the above formulation and process when whitefish or vendace were substituted for the mackerel.

[0109] Example 5

[0110] The fish product of the present invention was produced from the ingredients shown in Table 7. By-products (spine, head, ribs, trimmings) obtained from filleting of salmonids were used as the fish meat material.

[0111] Table 7

[0112] Element Proportion(%) Fish material 89 gluten-free oat flour 2.5 starch 5.0 plant fiber 0.9 Other trace compounds and flavorings 1.6 Salt (NaCl) 1.0 total 100

[0113] All ingredients were mixed and homogenized in a blender to a homogenous fish stock with an internal temperature of 7°C. The fish stock was pumped into the texturizing device via a feed tube, where it was fed through an opening in the center of the heated texturizing device between fixed disks. Rotating paddles transported the fish stock radially outward between the disks to the periphery of the device and ultimately discharged. The textured fish product had an internal temperature between 82°C and 87°C. Samples of the textured fish product were collected manually from the discharge port, cooled to room temperature in a refrigerator, and used for photography.

[0114] Textured fish products are gluten-free and soy-free.

[0115] Figure 4 is a photograph of a textured fish product produced by the above method. The figure shows that the method provides a textured fish product that exhibits a cooked fish-like or cooked fish-fillet-like texture comprising regions of parallel longitudinal fish strips.

[0116] Example 6

[0117] The fish product of the present invention was produced from the ingredients shown in Table 8. Backbones obtained from filleting of salmonids (ie, carcasses containing residual meat) were used as the fish material in the recipe.

[0118] Table 8

[0119] Element Proportion(%) Fish material 97 plant fiber 1.0 Other trace compounds and flavorings 1.4 Salt (NaCl) 0.6 total 100

[0120] All ingredients were mixed and homogenized in a blender to a homogenous fish stock with an internal temperature of 12°C. The fish stock was pumped into the texturizing device via a feed tube, where it was fed through an opening in the center of the texturizing device between heated stationary discs. Rotating paddles transported the fish stock radially outward between the discs to the periphery of the device and ultimately discharged. The textured fish product had an internal temperature between 80°C and 85°C. Samples of the textured fish product were collected manually from the discharge port, cooled to room temperature in a refrigerator, and photographed.

[0121] The textured fish product was analyzed for protein at 15.8% and dry matter at 46.9%. Based on the total protein content of the textured fish product, the calculated fish protein content was over 99%.

[0122] Figure 5 (Sample A) is a photograph of a textured fish product produced by the above method. The image shows that the textured fish product exhibits a cooked fish-like or cooked fish-like texture with parallel longitudinal fish strips. However, Figure 4 The longitudinal alignment was weaker compared to texturized fish products that included more plant-based materials. This suggests that including plant-based ingredients in the manufacture of texturized fish products can enhance the alignment and formation of regions with parallel longitudinal stripes.

[0123] Example 7

[0124] The fish product of the present invention was produced from the ingredients shown in Table 9 in the same manner as described in Example 6. Backbones obtained from filleting of salmonids (i.e., carcasses containing residual meat) were used as the fish material in the recipe.

[0125] Table 9

[0126] Element Proportion(%) Fish material 75.5 pea protein 7.6 water 7.6 gluten-free oat flour 2.1 starch 4.3 plant fiber 0.8 Other trace compounds and flavorings 1.5 Salt (NaCl) 0.6 total 100

[0127] The analyzed protein content of the textured fish product was 17.7%, the dry matter content was 47.7%, and the calculated fish protein content based on the total protein content of the textured fish product was 64.6%.

[0128] Figure 6 (Sample B) is a photograph of a textured fish product produced by the above method. The image shows that the textured fish product exhibits a cooked fish meat or cooked fish fillet texture. Despite the additional plant protein in the formula, Figure 4 Compared to texturized fish products, the texture is similar.

[0129] Example 8

[0130] The fish product of the present invention was produced from the ingredients shown in Table 10. Backbones obtained from filleting of salmonids (i.e., carcasses containing residual meat) were used as fish materials.

[0131] Table 10

[0132] Element Proportion(%) Fish material 89 gluten-free oat flour 2.5 starch 5.1 plant fiber 0.9 Other trace compounds and flavorings 1.5 Salt (NaCl) 1.0 total 100

[0133] All ingredients were mixed and homogenized in a blender to form four different homogenized fish stocks with internal temperatures of 15°C, 23°C, 28°C, and 33°C. The fish stock was pumped into the texturizing device via a feed tube, where it was fed through an opening in the center of the texturizing device between heated fixed disks. The fish stock was transported radially outward between the disks to the periphery of the device and ultimately discharged. The textured fish product had an internal temperature between 85°C and 95°C. Samples of the textured fish product were collected manually from the discharge port, cooled to room temperature in a refrigerator, cut into similar slices, and photographed.

[0134] Figure 7 The following are photographs of texturized fish product samples obtained from four fish materials with different internal temperatures before texturization. The figure shows that good texturization and a cooked fish fillet-like structure were achieved with fish materials with internal temperatures of 15°C and 23°C. Furthermore, a texturized structure (albeit with slightly weaker alignment) was still achieved with the material with an internal temperature of 28°C. The product obtained from the fish material with an internal temperature of 33°C exhibited texturization with weak longitudinal alignment. However, the texture and mouthfeel were still considered acceptable.

[0135] Example 9

[0136] The fish product of the present invention was produced from the ingredients shown in Table 11. Backbones obtained from filleting of salmonids (i.e., carcasses containing residual meat) were used as fish materials.

[0137] Table 11

[0138] Element Proportion(%) Fish material 88.1 gluten-free oat flour 2.5 starch 5.0 plant fiber 0.9 Other trace compounds and flavorings 2.9 Salt (NaCl) 0.6 total 100

[0139] All ingredients were mixed and homogenized in a blender to a homogenous fish stock at 13°C. The fish stock was texturized and cooked as described in Example 1. The texturized fish product had an internal temperature between 80°C and 85°C. Samples of the texturized fish product were manually collected from the effluent, cooled to room temperature in a refrigerator, and used for photography and composition analysis.

[0140] The analyzed protein content of the textured fish product was 14.7%, and the moisture content was 50.8%. Based on the dry matter of the textured fish product, the analyzed protein content of the textured fish product was 29.9%. Based on the total protein content of the textured fish product, the calculated fish protein content was 95.2%.

[0141] Figure 8 is a photograph of a textured fish product produced by the above method. The figure shows that the method provides a textured fish product that exhibits a cooked fish-like or cooked fish-like texture comprising regions having parallel longitudinal fish-like layers.

[0142] It is obvious to a person skilled in the art that, as technology advances, the inventive concept can be implemented in various ways. The invention and its embodiments are not limited to the examples described above, but may vary within the scope of the claims.

Claims

1. A method for producing a textured fish product, comprising the steps of: - Provide fish materials, - optionally providing plant-based food material, - obtaining fish raw material from said fish material, -subjecting the fish material to a texturizing step at a temperature of up to 100°C to provide a texturized fish product having a protein content of about 10% to about 25%, particularly about 12% to about 20%, and more particularly about 14% to about 17%, based on the weight of the texturized fish product.

2. The method of claim 1, wherein the fish material is a whole fish or a visceral fish comprising at least one of fish bones, fish skin, fish fins, fish heads, and fish scales.

3. The method of claim 1 or 2, wherein the fish material is selected from the group consisting of at least one of small pelagic fish such as herring, mackerel, sardines, blue whiting, Baltic herring, whitefish, sea bass, sea bass, sprat and common carp; salmonids such as Atlantic salmon, rainbow trout, whitefish; cod; pollock; tuna; and pangasius.

4. The method of any one of the preceding claims, wherein the fish starting material comprises a plant-based food material.

5. The method of claim 4, wherein the plant-based food material is selected from the group consisting of at least one of starch, grain flour, fiber, root vegetable flour, legumes, algae, and spices.

6. The method of any of the preceding claims, wherein the fish starting material comprises at least 50%, particularly about 55% to about 90%, more particularly about 65% to about 85%, more particularly about 55% to about 98%, still more particularly about 75% to about 85%, still more particularly about 65% to about 90%, still more particularly about 70% to about 95% of the fish material.

7. The method of any of the preceding claims, wherein the fish starting material comprises at most 50%, particularly about 10% to about 45%, more particularly about 15% to about 35%, still more particularly about 2% to about 45%, still more particularly about 15% to about 25%, still more particularly about 10% to about 35%, still more particularly about 5% to about 30% of plant-based food material.

8. The method according to any one of the preceding claims, wherein the fish raw material has a dry matter content of about 20% to about 50%, in particular about 30% to about 40%, more in particular about 25% to about 60%.

9. The method according to any one of the preceding claims, wherein the internal temperature of the fish raw material is in the range of about 0°C to about 35°C, in particular about 0°C to about 30°C, more in particular about 0°C to about 25°C, still more in particular about 2°C to about 15°C, still more in particular about 3°C ​​to about 10°C, still more in particular about 5°C to about 13°C.

10. The method of any of the preceding claims, wherein the texturizing step is carried out at a temperature between about 0°C and about 95°C, particularly between about 0°C and about 90°C, more particularly between about 3°C ​​and about 85°C, still more particularly between about 5°C and about 75°C.

11. The method of any of the preceding claims, wherein the texturizing step is completed in about 45 seconds to about 55 seconds.

12. The method of any of the preceding claims, wherein the internal temperature of the texturized fish product exiting the texturizing step is from about 70°C to about 95°C, particularly from about 70°C to about 90°C, more particularly from about 75°C to about 85°C.

13. The method of any of the preceding claims, wherein the texturizing step is performed at atmospheric pressure.

14. The method of any one of the preceding claims, wherein the fish material is homogenized.

15. The method of claim 14, wherein during homogenization, the temperature of the fish material does not exceed 35°C.

16. The method of any of the preceding claims, wherein the texturizing step comprises heating the fish material between two heated surfaces.

17. The method of any of the preceding claims, wherein the textured fish product has a longitudinal tensile strength of about 3.5 kPa to about 10 kPa, specifically about 4.0 kPa to about 8.0 kPa.

18. The method of any of the preceding claims, wherein the textured fish product has a cross-sectional cutting force of about 2.0 N to about 5.0 N, specifically about 2.2 N to about 4.0 N.

19. The method of any of the preceding claims, wherein the texturizing step provides a textured cooked fish product exhibiting longitudinal parallel strips of fish flesh and a cooked fish fillet-like texture.

20. The method of any of the preceding claims, wherein the textured fish product has a dry matter content of about 20% to about 50%, particularly about 30% to about 40%, more particularly about 25% to about 60%.

21. The method of any of the preceding claims, wherein the texturized fish product has a protein content of about 25% to about 90%, particularly about 30% to about 45%, more particularly about 35% to about 90%, still more particularly about 40% to about 65%, still more particularly about 50% to about 60%, based on the dry matter of the texturized fish product.

22. The method of any of the preceding claims, wherein the textured fish product has a fish protein content of about 50% to about 100%, specifically about 60% to about 90%, and more specifically about 70% to about 80%, based on the total protein content of the textured fish product.

23. The method of any one of claims 4-22, wherein the texturized fish product has a protein content of about 35% to about 65% based on the dry matter of the texturized fish product.

24. The method of any one of claims 1-3, 6, and 8-23, wherein the texturized fish product has a protein content of about 70% to about 90% based on the dry matter of the texturized fish product when the texturized fish product does not comprise plant-based food materials.

25. A texturized fish product comprising a texturized fish material and having a protein content of about 10% to about 25% by weight of the texturized fish product.

26. The textured fish product of claim 25, wherein the fish material is a whole fish or a visceral fish comprising at least one of fish bones, fish skin, fish fins, fish heads, and fish scales.

27. The textured fish product of claim 25 or 26, wherein the textured fish product comprises at least 50%, particularly about 55% to about 90%, more particularly about 65% to about 85%, still more particularly about 55% to about 98%, still more particularly about 75% to about 85%, still more particularly about 65% to about 90%, still more particularly about 70% to about 95% of the textured fish material, based on the weight of the textured fish product.

28. The textured fish product of any one of claims 25-27, wherein the textured fish product comprises a plant-based food material.

29. The textured fish product of claim 28, wherein the plant-based food material is selected from the group consisting of at least one of starch, grain flour, fiber, root vegetable flour, legumes, algae, and spices.

30. The textured fish product of claim 28 or 29, wherein the textured fish product comprises up to 50%, particularly about 10% to about 45%, more particularly about 15% to about 35%, still more particularly about 2% to about 45%, still more particularly about 15% to about 25%, still more particularly about 10% to about 35%, still more particularly about 5% to about 30% plant-based food material, based on the weight of the textured fish product.

31. The textured fish product of any one of claims 25-30, wherein the textured fish product has a dry matter content of about 20% to about 50%, specifically about 30% to about 40%, more specifically about 25% to about 60%.

32. The textured fish product of any one of claims 25-31, wherein the textured fish product has a protein content of about 12% to about 20%, specifically about 14% to about 17%, based on weight of the textured fish product.

33. The textured fish product of any one of claims 25-32, wherein the textured fish product has a protein content of about 25% to about 90%, more specifically about 30% to about 45%, more specifically about 35% to about 90%, even more specifically about 40% to about 65%, still more specifically about 50% to about 60%, based on the dry matter of the textured fish product.

34. The textured fish product of any one of claims 25-33, wherein the textured fish product has a fish protein content of about 50% to about 100%, specifically about 60% to about 90%, and more specifically about 70% to about 80%, based on the total protein content of the textured fish product.

35. The textured fish product of any one of claims 25-34, wherein the textured fish product has a longitudinal tensile strength of about 3.5 kPa to about 10 kPa, specifically about 4.0 kPa to about 8.0 kPa.

36. The textured fish product of any one of claims 25-35, wherein the textured fish product has a cross-sectional cutting force of about 2.0 N to about 5.0 N, specifically about 2.2 N to about 4.0 N.

37. The textured fish product of any one of Claims 25-36, wherein the textured fish product is a textured cooked fish product exhibiting a longitudinal fillet-like texture.

Images