Fish substitute
By using a thermally irreversible gel sheet-like analog made of konjac and an emulsion matrix containing methylcellulose, combined with an external coating, the shortcomings of fish substitutes in terms of texture and sensory properties are overcome, achieving a more realistic fish simulation effect.
Patent Information
- Application Number
- CN202380098076.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-05-19
- Publication Date
- 2025-12-05
AI Technical Summary
Existing fish substitutes are difficult to mimic processed fish in terms of texture and sensory characteristics, and cannot meet consumer demands for health, environmental and animal welfare.
It employs a combination of microparticle sheet mimics and an emulsion matrix. The sheet mimics are made from a heat-irreversible gel of konjac, and the emulsion matrix contains methylcellulose, water, and fat, with an additional coating to enhance texture and flavor.
It improves the texture and freeze-thaw stability of fish substitutes, enhances the appearance, taste, and flavor of simulated fish, and increases consumer acceptance.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of meat substitute products, and in particular to fish substitute food products. Background Technology
[0002] Seafood has traditionally played a significant role in our diet. It can be prepared in many ways, such as fish fillets and fish balls, and can be boiled, grilled, fried, smoked, or used to make soup bases.
[0003] Consumers are increasingly inclined to reduce or eliminate animal protein from their diets. Due to various reasons such as health concerns, environmental issues, sustainability concerns, and animal welfare, consumers are turning to plant-based seafood alternatives, such as fish substitutes.
[0004] To encourage ordinary fish consumers to choose fish substitutes, the substitutes should mimic processed fish in terms of texture and sensory characteristics (such as appearance, flavor, bite, juiciness, mouthfeel) and overall acceptability. Summary of the Invention
[0005] This disclosure provides a fish substitute comprising a particulate sheet-like mimic and an emulsion matrix. The sheet-like mimic is a thermally irreversible gel and contains konjac, and the emulsion matrix contains methylcellulose, water, and fats from an emulsion. At least a portion of the sheet-like mimic particles is contained within the emulsion matrix.
[0006] This disclosure also provides a fried fish substitute product comprising a fried portion of a fish substitute and a fried coating, the fish substitute comprising a particulate sheet analog and an emulsion matrix. The sheet analog is a heat-irreversible gel and comprises konjac. The emulsion matrix comprises methylcellulose, water, and fat in an emulsion. At least a portion of the sheet analog particles is contained in the emulsion matrix. The fried coating is an external coating covering at least a portion of the fried portion of the fish substitute.
[0007] This disclosure also provides a method for preparing a fish substitute product, the method comprising: a) combining a particulate sheet-like mimic and an emulsion matrix such that at least a portion of the sheet-like mimic particles is contained in the emulsion matrix to obtain a composition; and b) forming the composition into a separate fish portion of the fish substitute product. The sheet-like mimic is a thermally irreversible gel and comprises konjac. The emulsion matrix comprises methylcellulose, water, and fat in an emulsion. Attached Figure Description
[0008] The accompanying figures are generally shown by way of example rather than limitation, illustrating various aspects discussed in this document.
[0009] Figure 1 A spider diagram of the sensory evaluation in Example 3 is shown. Detailed Implementation
[0010] Reference will now be made specifically to certain aspects of the subject matter disclosed herein, examples of which are partially illustrated in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it should be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.
[0011] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. As used herein, each of the following terms has the meaning associated with it as defined below. Unless explicitly stated or otherwise indicated by context, all percentages are based on weight.
[0012] As used herein, the terms “for example,” “to illustrate,” “such as,” or “including” are intended to provide examples that further illustrate a more general subject. Unless otherwise stated, these examples are provided merely to aid in understanding the application of the descriptions in this disclosure and are not intended to be limiting in any way.
[0013] As used in this article, "room temperature" or "RT" refers to 20°C. o C to 25 o Temperatures between C.
[0014] Fish substitutes
[0015] This disclosure relates to a fish substitute suitable for manufacturing fish substitute products. The fish substitute comprises a particulate sheet-like mimic and an emulsion matrix, wherein at least a portion of the sheet-like mimic particles is contained in the emulsion matrix.
[0016] sheet-like simulants
[0017] The sheet-like analogue of the present invention comprises konjac, which may exist in different forms, including but not limited to konjac gel, konjac gum, or any combination thereof.
[0018] Konjac can form a heat-irreversible gel when treated with alkali and / or combined with certain food conditioners (e.g., gelatinizing polysaccharides). As used herein, "heat-irreversible gel" refers to a gel that does not melt at temperatures below 200°C. Therefore, a heat-irreversible gel will not melt at, for example, 175°C. Heat-irreversible gels can enhance the overall texture of fish substitutes and improve their freeze-thaw stability. Preferably, the sheet-like analogue has an elastic, tender, and sheet-like texture similar to shredded cod.
[0019] Preferably, the sheet-like mimic is a thermally irreversible gel with a density of 200 g / m³. 3 Up to 600g / m 3 300g / m 3 Up to 500g / m 3 The gel strength.
[0020] Preferably, in terms of texture and mouthfeel of the fish-simulated substitute, based on the total dry weight of the sheet-like substitute, the sheet-like substitute may comprise 1% to 8% by weight, preferably 2% to 6% by weight, of konjac; 80% to 97% by weight, preferably 85% to 95% by weight, of water; and 1% to 8% by weight, preferably 3% to 6% by weight, of starch. Konjac may be provided in the form of konjac powder or konjac gum. If konjac gum is used, the weight of konjac in the sheet-like substitute will be the weight of konjac in the gum based on dry weight, and the water in the gum will be some or all of the water in the substitute. Konjac includes glucomannan. Reference can be made to the glucomannan content rather than the konjac content in the sheet-like substitute. The glucomannan content in the sheet-like substitute is ideally 0.5% to 8% by weight of glucomannan, for example 0.5% to 6% by weight, 1% to 6% by weight, or 1% to 4.5% by weight of glucomannan.
[0021] To promote the formation of a thermally irreversible gel, the sheet-like analog ideally includes a gelation promoter, which may contain an edible alkali, a food conditioner, or both. If an edible alkali is used, sufficient alkali is added to produce a gel with a pH of 8 to 11, preferably 9 to 10. Suitable edible alkalis include sodium carbonate and sodium hydroxide. Suitable food conditioners include modified starch, gelatin, soy protein, xanthan gum, gum arabic, and carrageenan. In one embodiment including an edible alkali and a food conditioner, based on the total dry weight of the sheet-like analog, the sheet-like analog includes 0.1% to 0.8% by weight, preferably 0.2% to 0.5% by weight, of sodium carbonate; 0.5% to 2.5% by weight, preferably 1% to 2% by weight, of gelatin; and 0.5% to 2.5% by weight, preferably 1% to 2% by weight, of modified starch.
[0022] Suitable food conditioners for sheet-like imitators can include natural starch or modified starch. As used herein, “modified starch” is starch that has been physically, enzymatically, or chemically treated to improve its function as a food conditioner, for example by increasing its water-holding capacity and improving gel stability during storage or freeze-thaw cycles. Preferred modified starches for use as food conditioners in sheet-like imitators are acetylated starch and hydroxypropylated starch.
[0023] The sheet-like analogue can also include other ingredients. For example, by adding titanium dioxide, the sheet-like analogue can be made whiter and more opaque, making it look more like cooked cod or other white fish. If titanium dioxide is used, the sheet-like analogue can contain 0.1% to 0.4% by weight, preferably 0.1% to 0.2% by weight, based on its total weight. Flavoring agents that deliver the desired taste or aroma can also be added to the sheet-like analogue.
[0024] A commercially satisfactory sheet-like analogue includes konjac flour, water, starch, modified starch (e.g., hydroxypropylated starch), sodium carbonate, gel polysaccharide, and titanium dioxide.
[0025] The sheet-like analogue can be prepared by a method comprising the following steps: (i) mixing konjac with at least one of, ideally, an edible alkali and a food conditioner; (ii) dispersing the mixture in water to form a homogeneous dispersion; (iii) molding the dispersion having the desired shape and size into a composition; (iv) treating the composition under alkali (e.g., in the presence of edible alkali) and heat (e.g., at a temperature of 90°C to 100°C) to form a gel; and (v) washing the gel to remove any residual components to obtain the sheet-like analogue. If konjac gum is used, it is ideal to allow the dispersion to settle, for example, for 30 minutes, to promote complete dissolution prior to the molding step.
[0026] The sheet-like simulated particles can take the form of angular shapes (e.g., cubic, rectangular), circular shapes (e.g., toroidal, elliptical), or any combination thereof. Preferably, the sheet-like simulated particles can take the form of angular shapes. Although the size and shape of the sheet-like simulated particles can be uniform, their size and shape are ideally varied to better simulate the appearance of broken fish.
[0027] The sheet-like simulant particles may have a median particle size of 1 mm to 20 mm, preferably 3 mm to 10 mm. For angular particles, such as sheet-like simulant cubes, the minimum length of each cube's side may be 1 mm, preferably 3 mm, and the maximum length may be 20 mm, preferably 10 mm. For round particles, such as sheet-like simulant pellets, the diameter of each pellet may be between 1 mm and 20 mm, preferably between 3 mm and 10 mm. Preferably, the sheet-like simulant particles take the general form of a rectangle, preferably cubes with a median particle size of 3 mm to 10 mm. Such cubes do not need to be precise cubes; all corners are right angles and have precisely the same height, width, and length. In some cases, the sheet-like simulant particles may have a more irregular shape, with approximately equal height, width, and length.
[0028] Preferably, the flaky imitation particles are not intended to be as large as whole pieces of cooked fish. A more shredded fish appearance is preferred.
[0029] emulsion matrix
[0030] The emulsion matrix of the present invention comprises methylcellulose, water, and fat in an emulsion. The emulsion can hold the sheet-like mimic particles relative to each other, thereby forming an emulsion matrix containing at least a portion of the sheet-like mimic particles. Preferably, all the sheet-like mimic particles are contained in the emulsion matrix, provided that the sheet-like mimic particles at the outer surface of the emulsion matrix can be exposed or protrude from the emulsion matrix.
[0031] Methylcellulose is ideally fully hydrated to impart the full functionality of the emulsion. Preferably, methylcellulose is present in the emulsion at a ratio of methylcellulose to water of 1:5 to 1:30, more preferably 1:10 to 1:25.
[0032] Preferably, based on the total weight of the fish substitute, methylcellulose is present in the fish substitute in an amount of at least 1% by weight, preferably at least 1.5% by weight.
[0033] The fats in the emulsion may include one or more vegetable oils and / or one or more animal oils, preferably fish oil. The vegetable oils may provide nutrition for the fish substitute and preferably include a low saturated fat content. More preferably, the vegetable oils present in the emulsion matrix may contain no more than 11% saturated fat. Examples of suitable vegetable oils with low saturated fat content as a component of the emulsion matrix include, but are not limited to, sunflower oil, canola oil, rapeseed oil, avocado oil, flaxseed oil, walnut oil, sesame oil, grapeseed oil, safflower oil, olive oil, peanut oil, corn oil, soybean oil, or any combination thereof. Preferably, the vegetable oil with low saturated fat content is sunflower oil or canola oil.
[0034] The fats in the emulsion preferably include eicosapentaenoic acid (EPA) and / or docosahexaenoic acid (DHA) portions. These omega-3 fatty acids can impart a fish-like texture and flavor to the fish substitute. Although algal oil may include EPA and DHA, fish oil is a preferred source of EPA and DHA. Preferably, the fats in the emulsion matrix contain at least 50 mg / g of EPA, DHA, or both EPA and DHA.
[0035] Based on the total weight of the fish substitute, fat is present in the fish substitute in an amount of 1% to 15% by weight, preferably 3% to 10% by weight. Preferably, based on the total weight of the fish substitute, fish oil is present in the fish substitute in an amount of up to 3% by weight.
[0036] Preferably, based on the total weight of the fish substitute, the emulsion matrix may include 1% to 2.5% by weight, preferably 1.2% to 2% by weight, of methylcellulose; 5% to 35% by weight, preferably 10% to 30% by weight, of water; 1% to 10% by weight, preferably 3% to 8% by weight, of sunflower oil; and 1% to 4% by weight, preferably 1.5% to 3.5% by weight, of fish oil.
[0037] Preferably, the weight ratio of the sheet-like analog to the emulsion matrix in the fish substitute can be in the range of 2:1 to 10:1, 2:1 to 8:1, 2:1 to 5:1, or 2:1 to 3:1. More preferably, the ratio of the sheet-like analog to the emulsion matrix is 2:1 to 3:1.
[0038] Other ingredients
[0039] The fish substitute of the present invention may optionally include an external coating.
[0040] The outer coating may include any kind of coating known in the art, such as tempura coating, bread crumbs, panko (crushed or ground), breakfast cereals (e.g., corn chips), etc. Examples of ingredients used for the outer coating may include, but are not limited to, wheat flour, starch, coloring agents, flavorings, or any combination thereof.
[0041] The fish substitute of the present invention may optionally include an external batter coating. The external batter coating may include any kind of batter coating known in the art, wherein flour (e.g., wheat flour) and liquid (e.g., water) are the main components.
[0042] Based on the total weight of the fish substitute, the fish substitute of the present invention may optionally contain one or more flavoring agents in the form of 2% to 5% by weight, preferably 3% to 4.5% by weight. Flavoring agents may include, but are not limited to: salt (e.g., any standard food-grade kitchen salt, such as sodium chloride), sugar (e.g., dextrose, trehalose, glucose, fructose, galactose, sucrose, lactose, maltose, paraginose, isomaltulose, sucrose, beet sugar, rice syrup, trans sugar, honey, agave syrup, maple syrup, high fructose corn syrup, any combination thereof, etc.), yeast extract, spices (e.g., pepper, white pepper, black pepper, mustard, cloves, nutmeg, turmeric, ginger, chili, etc.), dried vegetables (e.g., scallions, garlic, onions, etc.), fish flavorings (e.g., cod flavorings, salmon flavorings, etc.), herbs (e.g., oregano, basil, rosemary, sage, peppermint, thyme, bay leaf, etc.), flavor enhancers (e.g., monosodium glutamate (MSG), disodium inosinate (I+G), etc.), mustard, or any combination thereof. Preferably, the flavoring agent is in the form of a dry powder.
[0043] Optional nutrients, such as fiber and powdered protein, can also be included in fish substitutes to increase the overall nutritional content. Fiber (e.g., oat fiber, wheat fiber) can improve the firmness of the composition of sheet-like analogs and emulsion matrices and provide additional nutrition to fish substitutes. Powdered protein (e.g., egg white, isolated soy protein) can increase the protein content of fish substitutes.
[0044] Preferably, based on the total weight of the fish substitute, the fish substitute may comprise 50% to 80% by weight, preferably 60% to 70% by weight, of a sheet-like analogue; 10% to 45% by weight, preferably 25% to 35% by weight, of an emulsion matrix; and optionally 2% to 5% by weight, preferably 3% to 4.5% by weight, of one or more flavoring agents. In another embodiment, the fish substitute may comprise one or more external coatings and / or external paste coatings.
[0045] Fried fish substitute products
[0046] This disclosure relates to a fried fish substitute product comprising a frying coating and a fried portion of a fish substitute, the fish substitute comprising a particulate sheet-like mimic and an emulsion matrix. The sheet-like mimic is a heat-irreversible gel and comprises konjac. The emulsion matrix comprises methylcellulose, water, and fat in an emulsion. At least a portion of the sheet-like mimic particles is contained in the emulsion matrix. The frying coating is an outer coating covering at least a portion, preferably all, of a portion of the fish substitute. The fish substitute used to prepare the fried fish substitute product may be a fish substitute as more fully described above.
[0047] In one method suitable for restaurant and food service use, the fish substitute is partially fried. Restaurants, food service companies, or other users can further fry the partially fried fish substitute to produce a fully fried fish substitute that is more palatable.
[0048] The ratio of sheet-like analogue to emulsion matrix in fried fish substitute products can be 2:1 to 10:1, preferably 2:1 to 3:1.
[0049] Method for preparing fish substitute products
[0050] This disclosure also provides a method for preparing a fish substitute product. The method includes the steps of: (a) combining a particulate sheet-like mimic and an emulsion matrix such that at least a portion of the sheet-like mimic particles is contained in the emulsion matrix to obtain a composition; and (b) forming the composition into a separate fish portion of the fish substitute product. The sheet-like mimic is a thermally irreversible gel and contains konjac. The emulsion matrix contains methylcellulose, water, and fat in an emulsion. The fish substitute used to prepare the fish substitute product can be a fish substitute as described more fully above.
[0051] Preferably, each individual fish portion is a fish ball weighing between 10g and 20g.
[0052] A sheet-like analogue can be formed by mixing konjac, water, and at least one of starch, baking soda, and food preservatives (and optionally titanium dioxide) to form a mixture with a density of 200 g / m³. 3 Up to 600g / m 3 300g / m 3 Up to 500g / m 3 The gel has thermally irreversible gel strength; and the gel is broken into sheet-like analog particles having angular shapes and a median particle size of 1 mm to 20 mm, preferably 3 mm to 10 mm.
[0053] Emulsions can be formed by mixing methylcellulose with one of water and fat; and by adding the other of water and fat during the mixing process to form an emulsion matrix.
[0054] The step of combining particulate sheet mimics with an emulsion matrix may include mixing the sheet mimic particles into the emulsion matrix.
[0055] The method may include the step of preferably coating a portion of fish with an external coating to provide a coated portion of fish; more preferably, the method may also include the step of frying the coated portion of fish to provide a fried fish substitute product.
[0056] The method may optionally include the step of forming the composition into a fish patty, which is a fish substitute product. Preferably, the fish patty weighs between 50g and 120g.
[0057] Example
[0058] The invention is described in further detail with reference to the following experimental embodiments. Unless otherwise stated, these embodiments are provided for illustrative purposes only and are not intended to be limiting. Therefore, the invention should not in any way be construed as limited to the following embodiments.
[0059] Example 1 - Formulation of fish substitute
[0060] Formulations used to prepare fish substitute products are shown in Table 1. Component concentrations are measured as a percentage of the total weight of the formulation (wt%).
[0061] Table 1
[0062]
[0063] The formulations used to prepare konjac gel are shown in Table 2. The concentration of the components is measured as a percentage by weight of the total weight of the konjac gel.
[0064] Table 2
[0065]
[0066] Example 2 - Method for preparing fish substitute products
[0067] Fish substitute products were prepared using the formulations shown in Tables 1 and 2 using the following steps.
[0068] (1) Mix konjac powder, starch, dextrose, sodium carbonate, gel polysaccharide, hydroxypropyl starch and titanium dioxide to form a mixture.
[0069] (2) Disperse the mixture in water to form a uniform dispersion.
[0070] (3) Molding the dispersion into a composition.
[0071] (4) Under alkaline conditions, the composition is heated at a temperature of 90°C to 100°C to form konjac gel.
[0072] (5) Wash the konjac gel to remove any residual ingredients.
[0073] (6) Cut the konjac gel into small konjac slices with a medium particle size of 3 mm to 10 mm.
[0074] (7) Mix methylcellulose with water in a drum shredder for 1 to 2 minutes.
[0075] (8) Slowly add sunflower oil and fish oil to the mixture until an emulsion is formed.
[0076] (9) Mix the konjac slices and flavoring agent in a blender for 1 minute.
[0077] (10) Add the emulsion to a blender and mix with the mixture of konjac flakes and flavoring agent for 3 minutes to obtain the composition.
[0078] (11). The composition is formed into plant-based cod fish balls (i.e., fish substitute products).
[0079] (12). Coating plant-based cod fish balls with an external coating to obtain coated plant-based cod fish balls as follows: (12a). Applying pre-powder to plant-based cod fish balls; (12b). Coating plant-based cod fish balls with a batter; and (12c). Coating the batter-coated fish balls with breadcrumbs to form coated plant-based cod fish balls.
[0080] (13). Fry the coated plant-based cod fish balls at about 200°C for about 30 seconds to obtain fried plant-based cod fish balls.
[0081] The formulations of pre-powder, batter, and breadcrumbs are shown in Table 3. Component concentrations are measured as a percentage of the total weight of the corresponding item (by weight%).
[0082] Table 3
[0083]
[0084] Example 3 - Sensory Evaluation
[0085] Sensory evaluation was conducted using quantitative descriptive analysis (QDA) to assess fried fish substitute products. Samples of fried fish substitute products (e.g., plant-based cod fish balls) were independently tasted by eight trained panel members based on different attributes (e.g., texture, taste, and flavor). They then assigned a score from 1 to 15 to each aspect, with higher scores indicating greater intensity. A spiderweb diagram showing the scores for the different sensory attributes of the samples is shown in [image / image / description]. Figure 1 middle.
[0086] Other observations from the group are summarized in Table 4.
[0087] Table 4
[0088]
Claims
1. A fish substitute comprising particulate flaky simulant and an emulsion matrix, wherein i. the flaky simulant comprises konjac; and ii. the emulsion matrix comprises methylcellulose, water and fat in an emulsion; wherein the flaky simulant is a thermally irreversible gel and at least a portion of the flaky simulant particles are contained within the emulsion matrix.
2. The fish substitute of claim 1, further comprising an external coating.
4. The fish substitute of any one of the preceding claims, wherein the flaky simulant particles have a median particle size of 1 mm to 20 mm, preferably 3 mm to 10 mm.
5. The fish substitute of any one of the preceding claims, wherein the flaky simulant has a texture similar to that of crushed pollock.
6. The fish substitute of any one of the preceding claims, wherein the fat in the emulsion matrix comprises an oil having no more than 11 wt% saturated fat; an oil comprising at least 50 mg / g of EPA, DHA, or both EPA and DHA; and / or a fish oil.
3. Fish substitute according to any one of the preceding claims, wherein the sheet-like mimic has a gel strength of 200 g / m2 3 to 600 g / m2 3 , preferably 300 g / m2 3 to 500 g / m2 3 .
7. The fish substitute of any one of the preceding claims, wherein the ratio of the flaky simulant to the emulsion matrix is 2: 1 to 10: 1, preferably 2: 1 to 3:
1.
8. The fish substitute of any one of the preceding claims, wherein the emulsion matrix comprises, based on the total weight of the fish substitute: i. methylcellulose in an amount of 1 wt% to 10 wt%, preferably 4 wt% to 6 wt%; ii. sunflower oil in an amount of 1 wt% to 2.5 wt%, preferably 1.5 wt% to 1.8 wt%; iii. fish oil in an amount of 1 wt% to 4 wt%, preferably 2 wt% to 3 wt%; and iv. water in an amount of 5 wt% to 35 wt%, preferably 15 wt% to 25 wt%.
9. The fish substitute of any one of the preceding claims, comprising, based on the total weight of the fish substitute: i. the flaky simulant in an amount of 50 wt% to 80 wt%, preferably 60 wt% to 70 wt%; and ii. the emulsion matrix in an amount of 10 wt% to 45 wt%, preferably 25 wt% to 35 wt%.
10. A battered fish substitute product comprising a battered portion of a fish substitute and a battering coating, the fish substitute comprising particulate flaky simulant and an emulsion matrix, wherein i. the flaky simulant is a thermally irreversible gel and comprises konjac; ii. the emulsion matrix comprises methylcellulose, water and fat in an emulsion; iii. at least a portion of the flaky simulant particles are contained within the emulsion matrix; and iv. the battering coating is an external coating covering at least a portion of the battered portion of the fish substitute.
11. The battered fish substitute product of claim 10, wherein the fish substitute is partially battered. 12. The fried fish substitute product according to any one of claims 10 to 11, wherein the ratio of the flaky mimetic to the emulsion base is 2: 1 to 10: 1, preferably 2: 1 to 3:
1.
13. A method for preparing a fish substitute product, the method comprising a) combining particulate flaky mimetics and an emulsion base such that at least a portion of the flaky mimetic particles are contained within the emulsion base to obtain a composition, and b) forming the composition into individual fish portions of the fish substitute product, wherein: i. the flaky mimetic is a heat irreversible gel and comprises konjac; and ii. the emulsion base comprises methylcellulose, water, and fat in an emulsion.
14. The method according to claim 13, wherein the sheet-like mimetic is formed by mixing konjac, water, and at least one of starch, a food base, and a food conditioning agent, and optionally titanium dioxide, to form a heat-irreversible gel having a gel strength of 200 g / m2 3 to 600 g / m2 3 , preferably 300 g / m2 3 to 500 g / m2 3 ; and breaking the gel into particles having an angular shape and a median particle size of 1 mm to 20 mm, preferably 3 mm to 10 mm.
15. The method according to any one of claims 13 to 14, wherein the emulsion base is formed by mixing the methylcellulose with one of the water and the fat; and adding the other of the water and the fat while mixing to form the emulsion base.
16. The method according to any one of claims 13 to 15, wherein combining the particulate flaky mimetics and the emulsion base comprises mixing the flaky mimetic particles into the emulsion base.
17. The method according to any one of claims 13 to 16, further comprising coating the fish portions.
18. The method according to any one of claims 13 to 17, further comprising coating the fish portions and frying the coated fish portions to provide a fried fish substitute product.