Cooked fish substitute

Abstract

The present invention relates to the field of fish substitutes, more specifically to a process for obtaining a cooked fish substitute without additives, having a fibrous texture, a marine, iodine, salty, fresh taste, a long shelf life, and being rich in fiber, protein, and unsaturated fatty acids. The present invention also relates to this product and its use as a substitute for canned cooked tuna or salmon.

Description

Title of the invention: Cooked fish substitute FIELD OF THE INVENTION

[0001] The present invention relates to the field of fish substitutes, more precisely to a process for obtaining a cooked fish substitute without additives having a fibrous texture, a marine, iodized, salty, fresh taste, long shelf life, rich in fiber, protein and unsaturated fatty acids. The present invention also relates to this product and its use as a substitute for canned cooked tuna or salmon. STATE OF THE ART

[0002] Canned tuna or “canned” tuna is a very popular food and has become indispensable. Thanks to its practicality and versatility, it is the most widely consumed canned fish around the world. Its advantages are numerous: it is a portable product, to be eaten plain directly from the can or cooked in a salad or sandwich, it can be eaten hot or cold, it can be stored at room temperature for several years before opening, it is healthy thanks to a good intake of omega 3 fatty acids in particular, it is simple (very little processing), and it is affordable for most people.

[0003] Canned tuna therefore has all the arguments of the perfect versatile product. The same goes for cooked salmon flakes, which are just as versatile in their applications and similar nutritional benefits.

[0004] Despite everything, canned tuna and salmon, like all so-called fatty fish, have disadvantages which are increasingly being highlighted:

[0005] Their heavy metal content is very often criticized in studies and the media. Mainly due to industrial pollution, (methyl)mercury flows into rivers and reaches the oceans where it accumulates throughout the trophic chain: the more one species eats another, the more mercury it accumulates. Animals at the top of the food chain, i.e. predators such as sharks and seals, but also swordfish and tuna, will therefore have a greater tendency to store mercury. It is one of the main heavy metals and its consumption in excessive quantities can lead to brain development disorders. Canned tuna is one of the foods that contains the most mercury.

[0006] In addition, to keep up with demand, fishing has had to intensify in recent years and increasingly productive fishing techniques have contributed to reducing the reproductive capacity of tuna species. The increase in the number of fishing boats also causes ever greater marine pollution, as well as a damage to biodiversity, as nets intended for tuna indiscriminately trap other species: sharks, turtles, etc.

[0007] Furthermore, the presence of bones, scales or even residual elements of fish organs appears increasingly problematic, particularly for young children.

[0008] Finally, farmed tuna and salmon are the subject of growing environmental, ethical and nutritional controversies. For example, the nutritional composition of elements of interest (omega 3 for example) is much lower in these farmed fish due to their diet (a diet that is not very varied and supplemented with industrial flours), a phenomenon which thus considerably limits the initial benefits of consuming these fish.

[0009] To address these issues, alternatives to tuna and salmon have emerged. These “mock tuna or salmon” are actually plant-based products that target not only vegans but also vegetarians and flexitarians who are looking for all the benefits of canned tuna or salmon but without the disastrous environmental consequences or health risks. These products include: Sea salt Toona from Sophie's Kitchen, Loma-TUNO from Atlantic Natural Food, Fish-free Tuna from Good Catch, Fish-free Tuna Paste from VBites redwood, Vegan red tuna from Vantastic food and Delicious Tuna from May Wah.

[0010] These substitutes can be presented in the form of canned blocks of (fake) tuna / salmon or in the form of compacted crumbs of (fake) tuna in a vacuum. Unfortunately, none of these fatty fish substitutes manage to imitate the main arguments of tuna and salmon: its richness in proteins and good fatty acids (long-chain unsaturated fatty acids: mainly omega 3).

[0011] In addition, these substitutes are mostly composed of plant-based ingredients such as soy, GMOs or other allergenic products, which are negative elements that were not present in tuna or salmon or their derivatives. Finally, among the existing alternatives, many are formulations involving additives and other substances that are controversial among consumers.

[0012] There is therefore a continuing need on the market for vegan, eco-responsible tuna and salmon, without additives or allergens, with a nutritional profile similar to or even more interesting than traditional canned tuna and salmon and free from toxic compounds.

[0013] To do this, the Applicant has innovatively identified a process for obtaining a product that can replace cooked tuna and salmon, whether crumbled in natural form, in oil, or cooked in cans, in all their uses. In addition, the products obtained by the process have a higher protein level and an omega 3 level than natural tuna (nutritional elements particularly sought after by vegans and vegetarians). It also has an interesting fiber content, adding nutritional quality to the product compared to classic tuna (proteins represent nearly 35% of its nutritional profile while tuna contains on average 20%-25%). Said product is without additives, texturizers or controversial ingredients (palm oil, soy, etc.) or allergens. Statement of the invention

[0014] To this end, according to a first aspect of the invention, a method is proposed for obtaining a cooked fish substitute, comprising the steps of:

[0015] a. Mixing with water at least one water-soluble flavoring, at least one seaweed extract, and at least one condiment, preferably between 500 and 1500 rpm for 1 min to 10 min; b. Optionally add citric acid and / or lemon juice to the mixture obtained in step a. to achieve a pH of between about 3.5 and about 4.5, preferably about 4; c. Add at least one colorant and homogenize while ensuring that the pH remains between approximately 3.5 and approximately 4.5, preferably approximately 4, step b. being repeated otherwise, preferably between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25°C; d. Soaking blocks of dry extruded protein-rich material in the solution obtained in step c. for 5 to 180 seconds, preferably 5 to 60 seconds; e. Let the product obtained in step d. stand for 5 to 20 minutes; f. Press the product obtained in step e. with a force of 0.05 N to 0.3 N, preferably 0.1 to 0.2 N; g. Mixing, preferably between 100 and 500 rpm, the product obtained in step f. with a microalgae oil for 2 to 30 minutes at a temperature of 15 to 30°C, preferably 20 to 25°C; h. Obtaining a substitute for cooked fish.

[0016] Preferably:

[0017] • Said at least one water-soluble aroma is present between 0.01% and 1% by weight of the mixture obtained in step a., preferably between 0.05% and 0.5%; • Said at least one algae extract is present between 0.5% and 5% by weight of the mixture obtained in step a., preferably between 1% and 3%; • Said at least one condiment is present between 0.5% and 5% by weight of the mixture obtained in step a., preferably between 1% and 3%; • Said citric acid and / or lemon juice is present from 2% to 10% by weight of the mixture obtained in step b. or of the mixture obtained in step c.; and • Said at least one colorant is present from 0.01% to 0.1% by weight of the mixture obtained in step c.

[0018] According to the invention, the term "cooked fish substitute" means a product which very convincingly mimics, by its texture, its taste and its potential uses, cooked fish, in particular the crumbled tuna or salmon traditionally found in cans, whether natural, in oil or cooked.

[0019] Preferably, the product obtained by the process according to the invention is a substitute for tuna cooked in oil or cooked salmon.

[0020] By dry extruded material rich in proteins (or dry extrudates rich in proteins) is meant according to the invention proteins from various sources such as plants or algae, possibly with the addition of starches of plant origin, fibers of plant origin and minerals, transformed by means of a cooking-extrusion process.

[0021] Various methods well known to those skilled in the art make it possible to obtain dry extruded materials rich in proteins. In particular, mention may be made of the use of a twin-screw cooker-extruder, as presented in the materials & methods sections of the articles:

[0022] • Philipp, C., Oey, I., Silcock, P., Beck, SM, & Buckow, R. (2017). Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. Journal of Food Engineering, 212, 165-173. • Kristiawan, M., Micard, V., Maladira, P., Alchamieh, C., Maigret, JE, Réguerre, AL,... & Délia Valle, G. (2018). Multi-scale structural changes of starch and proteins during pea flour extrusion. Food research international, 108, 203-215. • Jebalia, I., Maigret, JE, Réguerre, AL, Novales, B., Guessasma, S., Lourdin, D.,... & Kristiawan, M. (2019). Morphology and mechanical behavior of pea-based starch-protein composites obtained by extrusion. Carbohydrate polymers, 223, 115086.

[0023] The blocks of dry extruded material rich in protein obtained by these processes will have a compacted fibrous structure with a certain porosity. The product emerging from this process is conventionally in the form of a block or cylinder, and is cut at its outlet into individual blocks, for example by a blade.

[0024] The blocks of dry extruded material rich in protein used according to the invention have an initial size of between 5 and 50 mm in length, preferably between 10 and 30 mm.

[0025] Preferably, said dry extruded material rich in protein comprises, alone or as a mixture: pea proteins, lupin proteins, broad bean proteins, mung bean proteins, chickpea proteins, lentil proteins, soy proteins, algae proteins, wheat proteins, potato proteins, rice proteins, chia protein, pea starch, fava bean starch, mung bean starch, chickpea starch, lentil starch, soy starch, potato starch, rice starch, plant mucilages, cyanobacterial mucilages.

[0026] Said algae proteins may preferably be microalgae proteins, such as, alone or in mixture: proteins of Chlorella vulgaris, Chlorella proto-thechoides, Arthospira platensis, Tetraselmis chuii, Phaeodactylum tricomutum, Nan-nochloropsis sp., Odontella aurita.

[0027] By soaking step is meant according to the invention a step consisting of completely immersing the dry extruded material rich in proteins in a soaking tank comprising the composition obtained in step c., comprising a mixture of ingredients, and with the aim of impregnating said product with in particular aromas, colorants, in order to give taste and color to the product. After soaking for the indicated time, the dry extruded material rich in proteins is removed from the soaking tank.

[0028] By letting stand is meant according to the invention that the product obtained in the previous step is left at room temperature without any action being taken.

[0029] After removing the blocks of dry extruded material rich in proteins from solution c., they are (step e.) left to rest.

[0030] Step e. of resting is carried out in order to allow the soaking solution from step e. to penetrate at room temperature.

[0031] By pressing step is meant according to the invention that the product obtained in the previous step is subjected to a compressive force. This compressive force can consist of two flat metal surfaces, one of which is pierced, in the middle of which the product is positioned. The force is preferably between 0.1 and 0.2 N.

[0032] The pressing step f. is carried out in order to remove the excess soaking solution and preserve the fibrillar texture of the extruded material.

[0033] According to one embodiment, said method further comprises a step f'. following step f.:

[0034] • Crumble the product blocks obtained in step f.

[0035] By crumbling step is meant the fact of disintegrating the block obtained in step f. to reveal the initially compacted fibers. This can be carried out manually, or by a shearing operation carried out mechanically, for example by passing between endless screws or by using a mixer with plastic blades. This step f'. makes it possible to reveal the fibers.

[0036] Preferably, said method comprises a step i. of packaging the cooked fish substitute obtained in step h., preferably in a can or a glass jar.

[0037] Preferably, said product obtained in step h. is packaged in its final container, preferably a tin can or glass jar, manually or mechanically.

[0038] Preferably, said container comprises between 20 and 100g of product obtained in step h., preferably between 30 and 60g, even more preferably between 40 and 50g-

[0039] Preferably, said container also comprises a volume of 2 to 20 mL, preferably 5 to 15 mL, of a conditioning composition consisting of:

[0040] • From 80% to 99.5% by weight of said conditioning composition of the soaking composition used to soak the blocks of dry extruded material rich in proteins in step d.; and • From 0.5%-15% by weight of said microalgae oil conditioning composition; and optionally • From 0.1%-5% by weight of said conditioning composition of at least one texturizer chosen from: carboxymethylcellulose and / or carrageenans and / or xanthan gum and / or agar agar.

[0041] Said microalgal oil comprises the same microalgal oils as those used in step g. of the process according to the invention.

[0042] Preferably, if necessary, the product obtained in step h. is manually or mechanically packed in its packaging.

[0043] Preferably, said containers are sealed and undergo a conventional heat treatment for preserves.

[0044] According to the invention, the term “colorant” means an additive that makes it possible to give color to the product. The objective is to make the product closer in terms of appearance to the product for which it is a substitute. By this coloring, the structure of the crumble is colored, allowing it to obtain an appearance similar to cooked tuna or salmon.

[0045] Preferably, said at least one colorant is chosen from, alone or in a mixture: carotene (E160ai), beta-carotene (E160aii), preferably beta-carotene from Dunaliella Salina (E160aiv), beetroot (E162), annatto extract (E160b), anthocyanins (E163), astaxanthin, preferably astaxanthin from Haemotococcus pluvialis, carminic acid (E120), paprika (E160c), lycopene (E160d), red algae, raspberry, green algae, currants, brown algae, cherry, blue algae, apricot, mushroom extract, chlorophyll extract, carrots, hibiscus.

[0046] According to the present invention, the term “flavoring” means a food additive which makes it possible to give taste and / or an odor to the product.

[0047] According to the present invention, the term “water-soluble aroma” means compounds that are soluble in water or dispersible in the form of a powder suspended in water.

[0048] Preferably, said at least one water-soluble aroma is chosen from, alone or in mixture: onion, garlic, shallot, parsley, shallot, mushroom extract, preferably shiitake and / or portobello, spring onion, chives, coriander, turmeric, salt, marine iodine, marine magnesium, black pepper, white pepper, Szechuan pepper, green curry, red curry, cumin, cardamom, fenugreek, celery, ginger, cocoa, coffee, sugar, yeast, preferably Saccharomyces cereviseae, blue-green algae, red algae, brown algae, green algae, microalgae, cyanobacteria, fruit extracts, pear extracts, butter, cream olive oil, sunflower oil, rapeseed oil, sesame oil, peanut oil, DHA oil, EPA oil, alpha-linolenic acid oil, hazelnut oil, walnut oil, omega 3 extract, omega 6 extract, grape seed oil, oil avocado, natural flavors, artificial fish flavor, artificial seafood flavor.

[0049] Preferably, said at least one algae extract is chosen from red, brown and / or green algae.

[0050] Preferably, said algae are chosen from, alone or in a mixture:

[0051] • Red algae: Porphyra sp., Palmaria palmata, Chondus crispus, Gracilaria verrucosa, Lithothaminum calcareum • Brown algae: Ascophyllum nodosum, Eisenia bicyclis, Fucus vesiculosus, Hizika fusiforme, Laminaria sp., Saccharina sp., Undaria pinnatifida, Hi-manthalia elongata, Alaria esculenta • Green algae: Ulva sp., Enteromorpha sp.

[0052] Even more preferably, said algae include, alone or in a mixture: Porphyra sp., Palmaria palmata, Ulva sp., Laminaria sp, Saccharina sp., Undaria pinnatifida.

[0053] According to one embodiment, the extracts of red, brown and / or green algae used are obtained by diluting the whole algae, preferably to a tenth or a hundredth, in water at a temperature between 80 and 100°C for 1 to 10 minutes, and recovering the infused water.

[0054] According to one embodiment, said water-soluble aromas and / or algae extracts are in the form of dry powder.

[0055] Preferably, said at least one condiment is chosen from: lemon juice and / or salt and / or sugar.

[0056] According to the invention, condiment is understood to mean a compound used to season the product according to the invention.

[0057] Preferably, said step of mixing the blocks of dry extruded material rich in proteins obtained in step g. with a microalgae oil for 2 to 30 minutes at a temperature of 20 to 25°C, preferably between 100 and 500 rpm, is carried out using a mixer.

[0058] Preferably, said microalgae oil used in step g. comprises:

[0059] • at least one oil chosen from the oils of Haemotococcus pluvialis, Schizochytrium sp., Uchlenia sp., Crypteconidium cohnii, Nannochloropsis sp, Isochrysis galbana, Phaedactylum tricomutum and / or Chlorella vulgaris; and optionally: • 0.0001% to 5% by weight of said olive oil microalgae oil and / or rapeseed oil and / or sunflower oil and / or sesame oil and / or peanut oil and / or hazelnut oil and / or walnut oil and / or grapeseed oil and / or avocado oil; and / or • 0.0001% to 5% by weight of said microalgae oil of artificial flavoring of fish and / or seafood.

[0060] Said microalgae oils are rich in DHA, that is to say they include a significant quantity of this omega 3 which is essential for our body. DHA (docosahexaenoic acid) is a structural and functional element of the brain, all cell membranes and neurons, as well as retinal cells. A product is said to be a source of DHA if it contains 37.5mg (15% of 250mg) per 100g of product and said to be rich if it contains 75mg (30% of 250mg). The microalgae oils mentioned are titrated between 10% and 40% DHA (therefore 10 to 40g per 100g) and are therefore well above these thresholds.

[0061] These microalgae oils are obtained by extraction without the use of organic solvents. The DHA levels are strictly between 10% and 50% once the product is coupled to a matrix (edible oil or encapsulation process). The oil meets the requirements of EC 1881 / 2006 and 1990 / 642 for contaminants and (EC) No. 1881 / 2006 for heavy metals. Such a process can be found in the Applicant's patent application FRI870559.

[0062] According to a second aspect, the invention relates to a product obtained by the process according to the invention.

[0063] This product is thus a substitute for cooked fish which comprises:

[0064] • A fibrous texture which presents an interesting chewiness followed by a fraying in the mouth. • A marine, iodized, salty, fresh taste. • Long-term storage at room temperature: a can that retains its nutritional and organoleptic qualities for several months. • Rich in fiber, protein and good fatty acids (long-chain unsaturated fatty acids: mainly omega 3). Proteins represent nearly 35% of the nutritional profile, whereas tuna only contains 20%-25% on average. • No additives, texturizers or controversial ingredients (palm oil, soy, etc.) and allergen-free.

[0065] This product has more interesting nutritional advantages than tuna or salmon, for which it is a substitute, although it retains a similar texture and color with an identifiable marine taste. Due to the formulation and the method of implementation, the invention mimics the fibrillar structure of the muscle tissue of cooked fish flesh, without additives.

[0066] Complete organoleptic qualities (color, taste and smell) similar to fish (tuna, salmon, or seafood) are obtained from the process according to the invention. In addition, the richness in proteins and good fatty acids is particularly sought after by vegans and vegetarians.

[0067] According to a third aspect, the invention relates to the use of the product according to the invention as a substitute for canned cooked tuna, in its natural state or in oil, or for cooked salmon. Examples:

[0068] Example 1: Example of Product according to the invention

[0069] Table 1: First example of Product according to the invention (% by weight of the product obtained)

[0070] [Tables 1] Protein-rich dry extruded material Mung bean protein 40% - 50% Rice starch 15% - 20% Microalgae protein (Chlorella vulgaris) 5% - 10% DHA-rich microalgae oil α-linolenic acid-rich oil (Uchlenia sp.) 10% Soaking solution Water 20%-25% Citric acid 0.5% Chondrus crispus powder 0.1%-0.2% Mushroom extract 0.1% Dried yeast (Saccharomyces ce-revisiae) 0.1%-0.2% Paprika 0.05% - 0.1% Dried chives 0.05% - 0.1% Red beet juice 0.01% - 0.02% Marine iodine 0.01% - 0.02%

[0071] The first step therefore consists of mixing the elements detailed in the “soaking solution” table, between 500 and 1500 rpm, for 1 min to 10 min.

[0072] Citric acid is added to the mixture to achieve a pH between about 3.5 and 4.5.

[0073] Said colorings (paprika, red beet juice) are then added, followed by homogenization at between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25°C.

[0074] The blocks of dry extruded material rich in protein are then soaked in the soaking solution obtained previously for preferably 5 to 60 seconds.

[0075] The blocks of extruded material obtained are then left to rest for 5 to 20 minutes.

[0076] These blocks are then pressed with a force of 0.1 to 0.2 N.

[0077] The blocks are then crumbled manually to reveal the fibers.

[0078] These blocks are then mixed with a microalgae oil rich in DHA, consisting of Uchlenia sp. oil for 2 to 30 minutes at a temperature of 20 to 25°C, preferably between 100 and 500 rpm.

[0079] The product obtained is a substitute for cooked tuna in crumbled form.

[0080] Example 2: Example of Product and process according to the invention

[0081] Table 2: Second example of Product according to the invention (% by weight of the product obtained)

[0082] [Tables2] Dry protein-rich extruded material Chickpea protein 50% - 60% Microalgae protein (Tetraselmis chuii) 10% - 15% Microalgae oil rich in DHA Oil rich in Doco-sahexaenoic acid (Schyzochytrium sp.) 10% Soaking solution Water 10%-15% Lemon juice 0.5% Seaweed flour (ascophyllum nodosum) 0.1%-0.2% Infusion of Porphyra sp. 5% - 15% Shiitake mushroom infusion 2.5% - 5% Yeast extract (saccharomyces cerevisiae) 0.1%-0.2% Ginger powder 0.05% - 0.1% Garlic powder 0.05% - 0.1% Concentrated red fruit juice 0.01% - 0.02% Sugar 0.1%-0.2% Salt 0.1%-0.2% Marine magnesium 0.01% - 0.02%

[0083] The first step therefore consists of mixing the elements detailed in the “soaking solution” table, at between 500 and 1500 rpm for 1 min to 10 min.

[0084] Lemon juice is added to the mixture to achieve a pH of between approximately 3.5 and 4.5.

[0085] Said colorants (concentrated red fruit juice) are then added, followed by a ho mogenization between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25°C.

[0086] The blocks of extruded material composed of chickpea protein and microalgae protein (Tetraselmis chuii) are then soaked in the soaking solution obtained previously for preferably 5 to 60 seconds.

[0087] This product obtained is then left to stand for 5 to 20 minutes.

[0088] These blocks are then pressed with a force of 0.1 to 0.2 N.

[0089] These blocks are then mixed with a microalgae oil rich in DHA, consisting of Schyzochytrium sp. oil for 2 to 30 minutes at a temperature of 20 to 25°C, preferably between 100 and 500 rpm.

[0090] The blocks are then packaged in their final container, and a volume of 2 to 20 mL, preferably 5 to 15 mL of a mixture of the soaking solution, 5 and 10% of a microalgae oil (Schizochytrium sp.) and between 0.2 and 2% of Carboxymethyl-cellulose.

[0091] Then, the blocks obtained are manually packed in their packaging. The containers are sealed and undergo a classic heat treatment for preserves.

[0092] The product obtained is a substitute for cooked tuna in the form of a block, in a can.

[0093] Example 3: Example of Product and process according to the invention (% by weight of product obtained)

[0094] Table 3: Third example of Product according to the invention (% by weight of the product obtained)

[0095] [Tables 3] Protein-rich dry extruded material Wheat protein 20%- 30% Pea protein 20%- 30% Microalgae protein (Arhtospira platensis) 2% - 5% DHA-rich microalgae oil Eicosapentaenoic acid-rich oil (Palmaria palmata) 10% Soaking solution Water 10%-15% Lemon juice 0.5% Seaweed flour (Undaria pinnatifida) 5% - 10% Seaweed infusion (Palmaria palmata) 5% - 10% Laminaria sp. extract, (Durvillaea antarctica) 1%- 2% Celery extract 0.1%-0.2% Shallot powder 0.05% - 0.1% Pear extract 0.01% - 0.02% Hibiscus infusion 1% - 2% Sugar 0.1%-0.2% Salt 0.1%-0.2%

[0096] The first step therefore consists of mixing the elements detailed in the “soaking solution” table, between 500 and 1500 rpm for 1 min to 10 min.

[0097] The said colorants (hibiscus infusion) are then added, followed by homogenization between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25°C.

[0098] The blocks of extruded material composed of wheat protein, pea and microalgae (Arhtospira platensis) are then soaked in the soaking solution obtained previously for preferably 5 to 60 seconds.

[0099] The blocks of extruded material are then left to rest for 5 to 20 minutes.

[0100] These blocks are then pressed with a force of 0.1 to 0.2 N.

[0101] The blocks are then crumbled manually to reveal the fibers.

[0102] These blocks are then mixed with a microalgae oil rich in DHA, made from Palmaria palmata oil for 2 to 30 minutes at a temperature of 20 to 25°C, preferably between 100 and 500 rpm.

[0103] The product obtained is a substitute for cooked salmon in crumbled form.

Claims

1. Claims Process for obtaining a cooked fish substitute, comprising the steps of: a. Mix with water at least one water-soluble flavoring, at least one seaweed extract, and at least one condiment, preferably between 500 and 1500 rpm for 1 min to 10 min; b. Optionally add citric acid and / or lemon juice to the mixture obtained in step a. to achieve a pH of between about 3.5 and about 4.5, preferably about 4; c. Add at least one colorant and homogenize while ensuring that the pH remains between approximately 3.5 and approximately 4.5, preferably approximately 4, step b. being repeated otherwise, preferably between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25°C; d. Soaking by completely immersing blocks of dry extruded material comprising proteins chosen from, alone or in a mixture: pea proteins, lupin proteins, broad bean proteins, mung bean proteins, chickpea proteins, lentil proteins, soy proteins, algae proteins, wheat proteins, potato proteins, rice proteins, chia proteins, pea starch, broad bean starch, mung bean starch, chickpea starch, lentil starch, soy starch, potato starch, rice starch, plant mucilages, cyano-bacterial mucilages in a soaking tank comprising the solution obtained in step c. for 5 to 180 seconds, preferably 5 to 60 seconds, and removing said blocks of extruded material from the soaking tank; e. Let the product obtained in step d. stand for 5 to 20 minutes at room temperature; f. Pressing the product obtained in step e. with a force of 0.05 N to 0.3 N, preferably 0.1 to 0.2 N; g. Mixing, preferably between 100 and 500 rpm, the product obtained in step f. with a microalgae oil for 2 to 30 minutes at a temperature of 15 to 30°C, preferably 20 to 25°C; h. Obtaining a substitute for cooked fish.

2. Method according to the preceding claim, characterized in that: • Said at least one water-soluble flavoring is present from 0.01% to 1% by weight of the mixture obtained in step a., preferably from 0.05% to 0.5%; • Said at least one algae extract is present from 0.5% to 5% by weight of the mixture obtained in step a., preferably from 1% to 3%; • Said at least one condiment is present from 0.5% to 5% by weight of the mixture obtained in step a., preferably from 1% to 3%; • Said citric acid and / or lemon juice is present from 2% to 10% by weight of the mixture obtained in step b. or of the mixture obtained in step c.; and • Said at least one colorant is present from 0.01% to 0.1% by weight of the mixture obtained in step c.

3. Method according to any one of the preceding claims, characterized in that it comprises a step f'. following step f.: • Crumble the blocks of product obtained in step f.

4. Method according to any one of the preceding claims, characterized in that said at least one algae extract is chosen from red, brown and / or green algae.

5. Method according to the preceding claim, characterized in that said at least one colorant is chosen from, alone or in mixture: carotene (E160ai), beta-carotene (ElôOaii), preferably beta-carotene from Dunaliella Salina (ElôOaiv), beetroot (E162), annatto extract (E160b), anthocyanins (E163), astaxanthin, preferably astaxanthin from Hae-motococcus pluvialis, carminic acid (E120), paprika (E160c), lycopene (E160d), red algae, raspberry, green algae, currants, brown algae, cherry, blue algae, apricot, mushroom extract, chlorophyll extract, carrots, hibiscus.

6. Method according to any one of the preceding claims, characterized in that said at least one water-soluble aroma is chosen among, alone or in mixture: onion, garlic, shallot, parsley, shallot, mushroom extract, preferably shiitake and / or portobello, spring onion, chives, coriander, turmeric, salt, marine iodine, marine magnesium, black pepper, white pepper, Szechuan pepper, green curry, red curry, cumin, cardamom, fenugreek, celery, ginger, cocoa, coffee, sugar, yeast, preferably Saccharomyces cereviseae, blue-green algae, red algae, brown algae, green algae, microalgae, cyanobacteria, fruit extracts, pear extracts, butter, cream olive oil, sunflower oil, rapeseed oil, sesame oil, peanut oil, DHA oil, EPA oil, alpha-linolenic acid oil, hazelnut oil, walnut oil, omega 3 extract, omega 6 extract, seed oil grapes, avocado oil, natural flavors, artificial fish flavor, artificial seafood flavor.

7. Method according to any one of the preceding claims, characterized in that said microalgae oil used in step g. comprises: • at least one oil chosen from the oils of Haemotococcus pluvialis, Schizochytrium sp., Uchlenia sp., Crypteconidium cohnii, Nannochloropsis sp, Isochrysis galbana, Phaedactylum tricornutum and / or Chlorella vulgaris; and optionally: • 0.0001% to 5% by weight of said microalgae oil of olive oil and / or rapeseed oil and / or sunflower oil and / or sesame oil and / or peanut oil and / or hazelnut oil and / or walnut oil and / or grape seed oil and / or avocado oil; and / or • 0.0001% to 5% by weight of said microalgae oil of artificial fish and / or seafood flavoring.

8. Product obtained by the process according to any one of the preceding claims.

9. Use of the product according to the preceding claim as a substitute for canned cooked tuna, in its natural state or in oil, or cooked salmon.