Food products and their manufacturing methods

Abstract

Disclosed is a method for sustainably producing a textured fish product, the method comprising the steps of: providing a fish material; optionally providing a plant-based food material; obtaining a fish feedstock from the fish material; and subjecting the fish feedstock to a texturization process at approximately 100°C to provide a textured fish product having a protein content of about 10% to about 25% based on the weight of the textured fish product.

Description

[Technical Field]

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

[0002] WO 01 / 35766 A1 discloses a meat emulsion product having a meat-like appearance and texture and a method for making the same, which involves forming a meat emulsion containing protein and lipid, comminuting and heating the emulsion to a temperature of at least 132°C, introducing the emulsion into a processing zone and applying a pressure of at least 100 psi, and discharging the emulsion from the processing zone.

[0003] There is a significant global need to provide efficient and sustainable methods for producing food products for consumers from currently underutilized and sustainable protein sources, particularly small feed fish and edible sidestreams of fish processing. Despite being an ecologically sustainable protein source with excellent nutritional value, small fish species, including feed fish, which grow naturally without requiring production resources, are not commonly used in food production due to the lack of efficient and sustainable production methods for cleaning and filleting. When used whole or in a gutted state, the presence of skin, scales, and fish bones impairs the texture and reduces consumer acceptance of the final product, especially among younger consumers. A similar dilemma applies to edible by-products derived from the production (e.g., filleting) of larger fish species. When these fish materials are used in a ground or emulsified form, the structure and texture of these food products (e.g., balls or patties) do not meet consumer expectations for high-quality fish products. Summary of the Invention

[0004] It has been found that attractive food products for human consumption can be efficiently produced from undervalued portions of fish material, such as undervalued fish species, including forage fish that grow naturally without the need for production resources, or by-products or sidestreams from conventional processing of larger fish species, without the associated sidestreams or waste products. More specifically, it has been surprisingly found that fish material from smaller fish species, or sidestreams from conventional fish processing, which also contain skin, scales, heads, bones, and fins and have a low protein content, can be texturized to provide a textured fish product with a desired texture and mouthfeel. Surprisingly, it has been found that texturization at such low protein contents can be achieved by reducing the internal temperature of the fish material prior to the texturization process. Typically, a relatively high protein content and preferably a low carbohydrate content in the matrix is ​​required to impart the desired structure to the textured food product.

[0005] The textured food products of the present invention have satisfactory organoleptic properties, such as an appealing taste and good texture, and exhibit a cooked fish meat-like texture or a cooked fish fillet-like texture, and an appearance containing regions of parallel longitudinal fish meat strips.

[0006] Thus, the present invention provides a sustainable and efficient method of producing novel and valuable consumer-accepted food products from low-value fish material, such as whole or gutted small fish and / or low-value parts of larger fish typically used in the production of animal feed.

[0007] It is an object of the present invention to provide a method for producing textured fish products, which does not employ an extrusion process for texturization.

[0008] Another aspect of the present invention is to provide a textured fish product comprising textured fish material and having a protein content of about 10% to about 25% based on the weight of the textured fish product. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a photograph of the textured fish product of the present invention produced in Example 1.

[0010] [Figure 2] FIG. 2 is a photograph of another fish product of the present invention showing the longitudinal and cutting directions referenced in the texture analysis of Example 3.

[0011] [Figure 3] FIG. 3 is a photograph of the textured fish product of the present invention produced in Example 4.

[0012] [Figure 4] FIG. 4 is a photograph of the textured fish product of the present invention produced in Example 5.

[0013] [Figure 5] FIG. 5 is a photograph of the textured fish product of the present invention produced in Example 6.

[0014] [Figure 6] FIG. 6 is a photograph of the textured fish product of the present invention produced in Example 7.

[0015] [Figure 7] FIG. 7 shows a photograph of the textured fish product of the present invention produced in Example 8.

[0016] [Figure 8] FIG. 8 is a photograph of the textured fish product of the present invention produced in Example 9. DETAILED DESCRIPTION OF THE INVENTION

[0017] In the context of the present invention, the term "texturization" refers to a restructuring process that rearranges and solidifies fish protein to a cooked fish meat-like texture or a cooked fish fillet-like texture. In particular, texturization provides an arrangement of fish meat in longitudinally parallel pieces, as shown in Figures 1-7, which results in an appearance and texture similar to cooked fish fillets. In other words, the method of the present invention provides a texture of parallel longitudinal alignment of heat-solidified fish meat filaments that resembles the myofibrils of cooked fish fillets.

[0018] The term "texturizing" does not encompass the extrusion process.

[0019] The percentages of various ingredients mentioned in this application are given on a weight basis (w / w).

[0020] Any details of embodiments or aspects disclosed herein with respect to the textured fish product produced by the method of the invention also apply to embodiments relating to the textured fish product of the invention, even if not repeated herein. Similarly, any details of embodiments or aspects disclosed herein with respect to the textured fish product of the invention also apply to embodiments relating to the textured fish product of the invention, even if not repeated herein.

[0021] In one aspect, the present invention provides a method for producing a textured fish product, the method comprising the steps of: - Providing fish ingredients; - optionally providing plant-based food ingredients; - obtaining fish feedstock from fish material; - subjecting the fish feedstock to a texturization process at approximately 100°C to provide a textured fish product having a protein content of about 10% to about 25% based on the weight of the textured fish product.

[0022] Any fish species may be used as the fish material in the present method. In some embodiments, the method uses small pelagic fish such as Atlantic herring, mackerel, sardine, blue whiting, Baltic herring, or other small fish species such as vendance, perch, ruffe, sprat, and roach. In other embodiments, the fish material is a commercially important larger fish species such as salmonids (e.g., Atlantic salmon, rainbow trout, whitefish), codfish, pollock, tuna, or pangasius. In some embodiments, the fish material is a whole fish. In another embodiment, the fish material is a gutted fish body including at least one of fish bones, skin, fins, head, and scales. In one embodiment, the fish material is a by-product or side stream from conventional fish processing, such as gutting or filleting. The fish material may contain several different fish materials as described above. In one embodiment, the fish material is frozen.

[0023] In some embodiments, the fish feedstock subjected to the texturization process comprises a fish material, whereby the texturization process provides a textured fish material as a textured final fish product. In another embodiment, the fish material is mixed with a plant-based food material to provide a homogenous fish feedstock that is subjected to the texturization process to provide a textured final fish product. The plant-based food material advantageously stabilizes and accelerates the texturization process and contributes to the flavor and / or appearance of the textured fish product. In some embodiments, the plant-based food material is selected from at least one of starch, grain flour, dietary fiber, root vegetable flour, legumes, algae, and spices. In some embodiments, the plant-based food material is in powder form. In some embodiments, the plant-based food material is gluten-free and soy protein-free.

[0024] In one embodiment, the fish feedstock contains at least 50% fish material. In another embodiment, the fish feedstock contains about 55% to about 90% fish material. In yet another embodiment, the fish feedstock contains about 65% to about 85% fish material. In yet another embodiment, the fish feedstock contains about 55% to about 98% fish material. In a further embodiment, the fish feedstock contains about 75% to about 85% fish material. In yet a further embodiment, the fish feedstock contains about 65% to about 90% fish material. In yet a further embodiment, the fish feedstock contains about 70% to about 95% fish material.

[0025] In one embodiment, the fish feedstock contains approximately 50% plant-based food material. In another embodiment, the fish feedstock contains about 10% to about 45% plant-based food material. In yet another embodiment, the fish feedstock contains about 15% to about 35% plant-based food material. In yet another embodiment, the fish feedstock contains about 2% to about 45% plant-based food material. In a further embodiment, the fish feedstock contains about 15% to about 25% plant-based food material. In yet a further embodiment, the fish feedstock contains about 10% to about 35% plant-based food material. In yet a further embodiment, the fish feedstock contains about 5% to about 30% plant-based food material.

[0026] In one embodiment, the fish feedstock has a dry matter content of about 20% to about 50%. In another embodiment, the dry matter content of the feedstock is about 30% to about 40%. In a further embodiment, the dry matter content of the feedstock is about 25% to about 60%.

[0027] In one embodiment, the fish feedstock is homogenized in a manner that does not cause fish bones, skin, fins, and scales to become unpalatable after texturization.

[0028] In one embodiment, the temperature of the fish feedstock does not exceed 35°C during homogenization.

[0029] In some embodiments, the fish feedstock is degassed prior to the texturization step.

[0030] The texturization process involves heating the fish feedstock between two heated surfaces at a constant flow. The distance between the heated surfaces may vary depending on the equipment configuration and the desired process or product properties. The distance may vary from about 0.5 cm to about 3 cm. In some embodiments, the flow may be generated by the movement of one or more heated surfaces. In other embodiments, the flow may be generated by the movement of the fish feedstock. In yet other embodiments, the movement of the flow may be generated by the movement of both one or more heated surfaces and the fish feedstock. The speed of the fish feedstock flow and the speed of the movement of the heated surfaces may vary depending on the fish feedstock recipe and the desired end product results. During heating, the fish feedstock is cooked at a constant flow while aligning and solidifying the proteins. Simultaneously, the texture of the fish feedstock is transformed into a shape exhibiting longitudinally parallel fish meat pieces, cooking to a fish fillet-like appearance.

[0031] In one embodiment, the texturizing step is carried out at a temperature between about 0°C (representing the internal temperature of the fish feedstock) and about 95°C (representing the internal temperature of the textured fish product). In another embodiment, the texturizing step is carried out at a temperature between about 0°C (representing the internal temperature of the fish feedstock) and about 90°C (representing the internal temperature of the textured fish product). In yet another embodiment, the texturizing step is carried out at a temperature between about 3°C ​​and about 85°C. In a further embodiment, the texturizing step is carried out at a temperature between about 5°C and about 75°C.

[0032] In one embodiment, the internal temperature of the fish feedstock subjected to the texturization process is within the range of about 0°C to about 35°C. In another embodiment, the internal temperature is about 0°C to about 30°C. In yet another embodiment, the internal temperature is about 0°C to about 25°C. In a further embodiment, the internal temperature of the fish feedstock is about 2°C to about 15°C. In yet a further embodiment, the internal temperature of the fish feedstock is about 3°C ​​to about 10°C. In yet a further embodiment, the internal temperature of the fish feedstock is about 5°C to about 13°C.

[0033] In one embodiment, the internal temperature of the textured fish products discharged from 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.

[0034] During texturization of fish feedstock, the texture of the fish feedstock is converted to a cooked fish meat-like texture or cooked fish fillet-like texture and texture using heat and mechanical energy on the fish feedstock. The conversion is primarily directed at the protein portion of the fish material. During texturization, the fish protein is solidified due to the heat treatment. Texturization provides a textured cooked fish product exhibiting longitudinally parallel fish meat pieces that produce a cooked fish fillet-like texture, texture and appearance.

[0035] The texturizing step is carried out at atmospheric pressure, i.e. the method of the present invention does not involve pressure regulation.

[0036] The texturization step is typically accomplished in about 45 to about 55 seconds. However, the residence time may vary depending on the type of equipment used for texturization. For example, the residence time may vary depending on whether the texturization is performed in laboratory-scale equipment or industrial-scale equipment.

[0037] The texturization process is typically accomplished in an apparatus where the fish feedstock is fed through an opening in the center of the apparatus between heated stationary disks. The fish feedstock is transported between the disks radially outward by means of rotating paddles to the periphery of the apparatus and finally discharged. The texturization process may also be accomplished in an apparatus where the fish feedstock is fed between any two heated surfaces, where the fish feedstock is processed until cooked as it is transported between the heated surfaces in a constant flow before being discharged.

[0038] The texturizing step in the method of the present invention is not carried out by extrusion.

[0039] In one embodiment, the protein content of the textured fish product produced by the methods of the present invention is from about 12% to about 20% based on the weight of the textured fish product, hi another embodiment, the protein content of the textured fish product is from about 14% to about 17% based on the weight of the textured fish product.

[0040] In one embodiment, the textured fish products produced by the methods of the present invention have a protein content of about 25% to about 90% based on the dry matter of the textured fish product. In another embodiment, the protein content is about 30% to about 45% based on the dry matter. In a further embodiment, the protein content is about 35% to about 90% based on the dry matter of the textured fish product. In another embodiment, the protein content of the textured fish products produced by the methods of the present invention is about 40% to about 65% based on the dry matter of the textured fish product. In a further embodiment, the protein content of the textured fish products produced by the methods of the present invention is about 50% to about 60% based on the dry matter of the textured fish product. When the fish feedstock containing fish material does not include a plant-based food material, the protein content of the textured fish product is typically about 70% to about 90% based on the dry matter of the textured fish product. When the fish feedstock containing fish material further comprises a plant-based food material, the protein content of the textured fish product is typically from about 35% to about 65% based on the dry matter of the textured fish product.

[0041] In one embodiment, the textured fish products produced by the methods 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 another embodiment, the fish protein content is about 60% to about 90%. In a further embodiment, the fish protein content is about 70% to about 80%.

[0042] In one embodiment, the textured fish products produced by the methods of the present invention have a tensile strength in the machine direction of about 3.5 kPa to about 10 kPa, and in another embodiment, the tensile strength in the machine direction is about 4.0 kPa to about 8.0 kPa.

[0043] In one embodiment, the textured fish products produced by the methods of the present invention have 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.

[0044] The textured fish products produced by the methods of the present invention may be further prepared into various fish food compositions containing ingredients and food additives, for example, the textured fish may be chopped, sliced, cut, molded, coated, breaded, fried, or frozen.

[0045] In another aspect, the present invention provides a textured fish product comprising a textured fish material and having a protein content of about 10% to about 25% based on the weight of the textured fish product.

[0046] In one embodiment, the protein content of the textured fish products of the present invention is from about 12% to about 20% by weight of the textured fish product, hi another embodiment, the protein content is from about 14% to about 17%.

[0047] The fish material in the textured fish product is whole fish, or gutted fish, or fish processing by-products including at least one of fish bones, skin, fins, heads, and scales.

[0048] In one embodiment, the textured fish products of the present invention contain at least 50% textured fish material by 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 a further embodiment, the amount is from about 55% to about 98%. In yet a further embodiment, the amount is from about 75% to about 85%. In yet a further embodiment, the amount is from about 65% to about 90%. In yet a further embodiment, the amount is from about 70% to about 95%.

[0049] In some embodiments, the textured fish product comprises a plant-based food ingredient selected from the group comprising at least one of starch, cereal flour, dietary fiber, root vegetable flour, legumes, algae, and spices.

[0050] In one embodiment, the textured fish products of the present invention contain approximately 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 a further embodiment, the amount of plant-based food material is from about 15% to about 35%. In yet a further embodiment, the amount is from about 2% to about 45%. In yet a further embodiment, the amount is from about 15% to about 25%. In yet a further embodiment, the amount is from about 10% to about 35%. In yet a further embodiment, the amount is from about 5% to about 30%.

[0051] The textured fish products of the present invention have a dry matter content of about 20% to about 50%. In another embodiment, the dry matter content of the textured fish products is about 30% to about 40%. In a further embodiment, the dry matter content of the textured fish products is about 25% to about 60%.

[0052] The textured fish products of the present invention have a protein content of about 25% to about 90% based on the dry matter of the textured fish product. In another embodiment, the protein content is about 30% to about 45% based on the dry matter. In a further embodiment, the protein content is about 35% to about 90% based on the dry matter of the textured fish product. In another embodiment, the protein content of the textured fish product is about 40% to about 65% based on the dry matter of the textured fish product. In a further embodiment, the protein content of the textured fish product is about 50% to about 60% based on the dry matter of the textured fish product. In a further embodiment, the protein content of the textured fish product is about 25% to about 90% based on the dry matter of the textured fish product. In yet a further embodiment, the protein content of the textured fish product is about 30% to about 45% based on the dry matter of the textured fish product. When the fish feedstock containing fish material does not include a plant-based food material, the protein content of the textured fish product is typically about 70% to about 90% based on the dry matter of the textured fish product. When the fish feedstock containing fish material further includes a plant-based food material, the protein content of the textured fish product is typically about 35% to about 65% based on the dry matter of the textured fish product.

[0053] 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 some embodiments, the fish protein content is about 60% to about 90%. In further embodiments, the fish protein content is about 70% to about 80%.

[0054] The textured fish products of the present invention have 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.

[0055] The textured fish products of the present invention have a cross-cutting force of about 2.0 N to about 5.0 N. In one embodiment, the cross-cutting force is about 2.2 N to about 4.0 N.

[0056] In the examples below, the protein content of the texturized fish products was measured according to NMKL 6:2003, N x 6.25. The moisture content was measured according to NMKL 23:1991.

[0057] The following examples are presented to further illustrate, but not limit, the present invention. [Example]

[0058] Example 1 Fish products of the present invention were produced from the ingredients shown in Table 1. Gutted Baltic herring was used as the fish material. Table 1 [Table 1]

[0059] All ingredients were mixed and homogenized in a bowl cutter to produce a homogenous fish feedstock with an internal temperature of +7°C. The fish feedstock was pumped via a feed pipe into the texturizing device, where it was fed through an opening in the center of the texturizing device between heated stationary discs. The fish feedstock was transported between the discs radially outward by means of rotating paddles to the periphery of the device and finally discharged. The textured fish product had an internal temperature of 80°C. Samples of the textured fish product were manually collected from the discharge opening and cooled to room temperature in a refrigerator.

[0060] The calculated protein content of the textured fish product was 14.6%. The fish protein content was 92.5% based on the total protein content of the textured fish product.

[0061] Figure 1 is a photograph of a textured fish product produced by the above method, showing that the method provides a textured fish product that exhibits a cooked fish meat or cooked fish fillet-like texture. [Example]

[0062] Example 2 Fish products of the present invention were produced from the ingredients shown in Table 2. Gutted Baltic herring was used as the fish material. Table 2 [Table 2]

[0063] All ingredients were mixed and homogenized in a bowl cutter to produce a homogenous fish feedstock with an internal temperature of +5°C. The fish feedstock was pumped via a feed pipe into the texturizer, where it was forced through an opening in the center of the texturizer between heated stationary discs. The fish feedstock was transported between the discs radially outward by means of rotating paddles to the periphery of the apparatus, finally discharging at an internal temperature of 78°C. Samples of the textured fish product were manually collected from the discharge opening, cooled to room temperature, packed into plastic bags, and frozen to -20°C prior to compositional analysis.

[0064] The dry matter of the textured fish product was 34%. The calculated protein content of the textured fish product was 14.2%. The protein content of the textured fish product was 41.8% based on dry matter. The fish protein content was 88.7% based on the total protein content of the textured fish product. [Example]

[0065] Example 3 Fish products of the present invention were produced from the ingredients shown in Table 3. Gutted Baltic herring was used as the fish material.

[0066] The calculated protein content of the textured fish product was 14.6%. The fish protein content was 91.8% based on the total protein content of the textured fish product. Table 3 [Table 3]

[0067] All materials were mixed and homogenized in a bowl cutter to produce a homogenous fish feedstock with an internal temperature of +3°C. The fish feedstock was pumped through a feed pipe and a scraped surface heat exchanger (with hot water circulating in the jacket) into the texturizer, where it was forced through an opening in the center of the texturizer between heated stationary discs. The fish feedstock was transported between the discs radially outward by means of rotating paddles to the periphery of the apparatus, and finally discharged onto a collection belt.

[0068] A scraped surface heat exchanger was used to control the internal temperature of the fish feedstock sent to the texturization process by controlling the hot water circulation in the heat exchanger jacket, which was measured from the pipe between the heat exchanger and the device after each water circulation adjustment.

[0069] The internal temperatures of the fish feedstock fed into the apparatus were as follows: Sample 1 / +5℃ Sample 2 / +15℃ Sample 3 / +27℃

[0070] The textured fish product samples 1-3 were manually collected from the collection belt and the internal temperature of the samples was monitored periodically, which remained between 75°C and 90°C. The samples were cooled to room temperature, packed in plastic bags on a flat surface, and frozen to a temperature of -20°C prior to texture analysis.

[0071] The longitudinal tensile strength of the textured fish products of the present invention was measured by the following method: Samples 1-3 were thawed in a refrigerator for 6 hours until completely thawed. The samples were cut into 50 mm x 16 mm pieces, each 50 mm long in the longitudinal direction of the fish sample (the direction containing more parallel fiber regions, see Figure 2). The samples were placed in a Petri dish sealed with tape to prevent moisture loss. After cutting, the samples were stored in a refrigerator overnight. The tensile strength was measured using a Lloyd LS5 material testing device (Ametek Inc., USA) equipped with a static load cell (1000 N). The cut pieces were placed between the jaws and torn in opposite directions at a test speed of 2 mm / s until the breaking point was reached. The tensile strength was measured as six parallel measurements from each sample in the longitudinal direction. The tensile strength values ​​were normalized by the cross-sectional area (width x thickness) of the parallel samples.

[0072] The cross-sectional shear force of the textured fish products of the present invention was measured using the following method: Samples 1-3 were thawed in a refrigerator for 6 hours until completely thawed. The samples were cut into 16 mm x 16 mm pieces and placed in a Petri dish with an arrow indicating the length of the square sample so that the samples could be measured in the correct orientation the following day. The Petri dish was sealed with tape to prevent moisture loss. After cutting, the samples were stored in the refrigerator overnight. On the day of measurement, all samples were kept at room temperature for 2 hours to ensure that all samples reached the same temperature before measurement. Shear forces were measured from the samples using a Texture Analyser (TA.XTplus, Stable Micro Systems Ltd., UK). Shear forces were measured in the cross-sectional direction with a knife blade (HDP / BS) (Figure 2). The test speed was set at 2 mm / s, and the force required to break the sample (i.e., the peak force of the first peak) was determined for 10 replicate samples.

[0073] The average results of the texture analysis are shown in Table 4. Table 4 [Table 4]

[0074] The results show that the maximum longitudinal tensile strength and maximum cross-sectional shear force of the textured fish product are achieved at the lowest internal temperature of the fish feedstock. The tensile strength and shear force decrease with increasing internal temperature of the fish feedstock. The results show that as the internal temperature of the fish feedstock increases, it becomes more difficult to texturize the fish feedstock. The higher the values ​​of tensile strength and shear force, the more fish product is in a textured shape. The longitudinal tensile strength indicates the springiness and chewiness of the textured structure, and the cross-sectional shear force indicates the bite resistance. Both indicators are essential for imparting a fish meat or fish fillet-like texture to the textured fish product. Figure 2 shows that the textured fish produced from Sample 1 exhibited a fish fillet-like texture.

[0075] The tactile texture and texture attribute intensity of the textured fish product samples 1-3 were evaluated by general descriptive analysis according to standard sensory evaluation methods, including assigning three-digit codes to the samples. For the sensory evaluation, the textured fish product samples were cut lengthwise into 50 mm × 15 mm and 40 mm × 15 mm pieces (Figure 2). The longer sample pieces were used for sample analysis by touch and vision. The shorter pieces were used for sample analysis by biting and chewing. The shorter pieces were warmed in a microwave oven (700 W) on a covered plate for 30 seconds and then placed in a plastic container with a lid. The panel consisted of eight trained evaluators, and the attribute list (attribute name, their description, reference product, and their intensity on a 0-10 linear scale) was created by the panel during a consensus training session prior to the actual main evaluation of the samples.

[0076] The mean assessed intensities of the attributes most related to texture and mouthfeel in the sensory analysis are shown in Table 5 . Table 5 [Table 5]

[0077] Sample 1 was characterized by a high tearing distance, high bite resistance, and the greater force required to deform the sample by pressing it against the soft palate (hardness, Table 5). Sample 3 was the stickiest and left the least structure after chewing. Sample 2 was found to be intermediate in nature, closer to Sample 1 in some attributes and to Sample 3 in others. Overall, the results of the sensory analysis are consistent with those of the texture analysis and demonstrate how the thorough texturization of Sample 1 directly and positively contributes to the tactile texture (i.e., resilience in further processing and home cooking) and mouthfeel of the textured fish product. [Example]

[0078] Example 4 Fish products of the present invention were produced from the ingredients shown in Table 6. Gutted mackerel was used as the fish material. Table 6 [Table 6]

[0079] All ingredients were mixed and homogenized in a bowl cutter to produce a homogenous fish feedstock at a temperature of 13°C. The fish feedstock was pumped through a feed pipe into the texturizing device, where it was forced through an opening in the center of the texturizing device between heated stationary discs. The fish feedstock was transported between the discs radially outward by means of rotating paddles to the periphery of the device and finally discharged. The textured fish product had an internal temperature of 85°C. Samples of the textured fish product were manually collected from the discharge opening and allowed to cool to room temperature in a refrigerator.

[0080] Figure 3 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 or cooked fish fillet-like texture and contains regions with parallel longitudinal fish meat pieces. Additionally, the textured fish product is gluten-free and soy-free.

[0081] The recipe and process above produced similar results when the mackerel was replaced with whitefish or small mottled trout. [Example]

[0082] Example 5 Fish products of the present invention were produced from the ingredients shown in Table 7. By-products from the salmon filleting process (backbone, head, ribs, offal) were used as the fish material. Table 7 [Table 7]

[0083] All ingredients were mixed and homogenized in a bowl cutter to produce a homogenous fish feedstock with an internal temperature of 7°C. The fish feedstock was pumped through a feed pipe into the texturizing device, where it was forced through an opening in the center of the texturizing device between heated stationary disks. The fish feedstock was transported between the disks radially outward by means of rotating paddles to the periphery of the device and finally discharged. The textured fish product had an internal temperature between 82-87°C. Textured fish product samples were manually collected from the discharge opening, cooled to room temperature in a refrigerator, and used for photography.

[0084] The texturized fish products are gluten-free and soy-free.

[0085] Figure 4 is a photograph of a textured fish product produced by the above method, which shows that the method provides a textured fish product that exhibits a cooked fish meat or cooked fish fillet-like texture and contains regions with parallel longitudinal fish meat pieces. [Example]

[0086] Example 6 Fish products of the present invention were made from the ingredients shown in Table 8. Backbone (i.e., the carcass containing the remaining meat) obtained from the salmon filleting process was used as the fish ingredient in the recipe. Table 8 [Table 8]

[0087] All ingredients were mixed and homogenized in a bowl cutter to produce a homogenous fish feedstock with an internal temperature of 12°C. The fish feedstock was pumped through a feed pipe into the texturizing device, where it was forced through an opening in the center of the texturizing device between heated stationary discs. The fish feedstock was transported between the discs radially outward by means of rotating paddles to the periphery of the device and finally discharged. The textured fish product had an internal temperature between 80-85°C. Samples of the textured fish product were manually collected from the discharge opening, cooled to room temperature in a refrigerator, and photographed.

[0088] The analyzed protein content of the texturized fish product was 15.8% and the dry matter content was 46.9%. The calculated fish protein content was greater than 99% based on the total protein content of the texturized fish product.

[0089] Figure 5 (Sample A) is a photograph of a textured fish product produced by the above method. The figure shows that the textured fish product exhibits a cooked fish meat or cooked fish fillet-like texture and contains regions of parallel longitudinal fish meat pieces. However, the longitudinal alignment was weaker compared to the textured fish product of Figure 4, which contains more plant-based material. This indicates that including plant-based material in the production of textured fish products may enhance the alignment and formation of regions with parallel longitudinal fish meat pieces. [Example]

[0090] Example 7 A fish product of the present invention was produced from the ingredients shown in Table 9 in the same manner as described in Example 6. Backbone (i.e., the carcass containing the remaining meat) obtained from the salmon filleting process was used as the fish ingredient in the recipe. Table 9 [Table 9]

[0091] The analyzed protein content of the texturized fish product was 17.7% and the dry matter content was 47.7%. The calculated fish protein content was 64.6% based on the total protein content of the texturized fish product.

[0092] Figure 6 (Sample B) is a photograph of a textured fish product produced by the above method. The figure shows that the textured fish product exhibited a cooked fish meat or cooked fish fillet-like texture. The texture was similar compared to the textured fish product of Figure 4, despite the addition of vegetable protein to the recipe. [Example]

[0093] Example 8 Fish products of the present invention were made from the ingredients shown in Table 10. Backbone (i.e., the carcass containing the remaining meat) obtained from the salmon filleting process was used as the fish ingredient in the recipe. Table 10 [Table 10]

[0094] All ingredients were mixed and homogenized in a bowl cutter to produce four different homogenous fish feedstocks with internal temperatures of 15°C, 23°C, 28°C, and 33°C. The fish feedstock was pumped through a feed pipe into the texturizer, where it was forced through an opening in the center of the texturizer between heated stationary disks. The fish feedstock was transported between the disks radially outward by means of rotating paddles to the periphery of the device and finally discharged. The textured fish product had an internal temperature between 85-95°C. Texturized fish product samples were manually collected from the discharge opening, cooled to room temperature in a refrigerator, cut into similar pieces, and photographed.

[0095] Figure 7 is a photograph of textured fish product samples derived from four fish feedstocks having different internal temperatures before texturization. The figure shows that good texturization and cooked fish fillet-like structure was obtained with fish feedstocks having internal temperatures of 15°C and 23°C. Furthermore, a textured structure was still obtained (albeit with slightly weaker alignment) from the feedstock having an internal temperature of 28°C. The product obtained from the fish feedstock having an internal temperature of 33°C showed texturization with weaker longitudinal alignment. However, the texture and mouthfeel were still considered acceptable. [Example]

[0096] Example 9 Fish products of the present invention were made from the ingredients shown in Table 11. Backbone (i.e., the carcass containing the remaining meat) obtained from the salmon filleting process was used as the fish ingredient in the recipe. Table 11 [Table 11]

[0097] All ingredients were mixed and homogenized in a bowl cutter to produce a homogenous fish feedstock having a temperature of 13° C. The fish feedstock was texturized and cooked as described in Example 1. The textured fish product had an internal temperature between 80-85° C. Samples of the textured fish product were manually collected from the discharge port, cooled to room temperature in a refrigerator, and used for photography and compositional analysis.

[0098] The analyzed protein content of the textured fish product was 14.7% and the moisture content was 50.8%. The analyzed protein content of the textured fish product was 29.9% based on the dry matter of the textured fish product. The calculated fish protein content was 95.2% based on the total protein content of the textured fish product.

[0099] 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 meat or cooked fish fillet-like texture and contains regions with parallel longitudinal fish meat layers.

[0100] It is clear to a person skilled in the art that, due to technological advances, the concept of the present invention can be implemented in various ways. The present invention and its embodiments are not limited to the examples described above, but may vary within the scope of the claims.

Claims

1. 1. A method for producing a textured fish product, comprising the steps of: - Providing fish ingredients; - optionally providing a plant-based food ingredient; - obtaining fish feedstock from fish material; - subjecting the fish feedstock to a texturization process at approximately 100°C to provide a textured fish product having a protein content of about 10% to about 25%, specifically about 12% to about 20%, more specifically about 14% to about 17%, based on the weight of the textured fish product.

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

3. The fish material may be small pelagic fish such as Atlantic herring, mackerel, sardine, blue whiting, Baltic herring, vendance, perch, ruffe, sprat, and roach; Atlantic salmon, rainbow trout; 3. The method of claim 1 or 2, wherein the fish is selected from the group comprising at least one of salmonids such as trout, whitefish; codfish; pollock; tuna; and pangasius.

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

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

6. 10. The method of any one of the preceding claims, wherein the fish feedstock contains at least 50%, specifically from about 55% to about 90%, more specifically from about 65% to about 85%, even more specifically from about 55% to about 98%, even more specifically from about 75% to about 85%, even more specifically from about 65% to about 90%, and even more specifically from about 70% to about 95% fish material.

7. 10. The method of any one of the preceding claims, wherein the fish feedstock contains approximately 50%, specifically from about 10% to about 45%, more specifically from about 15% to about 35%, even more specifically from about 2% to about 45%, even more specifically from about 15% to about 25%, even more specifically from about 10% to about 35%, and even more specifically from about 5% to about 30% plant-based food material.

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

9. 10. The method of any one of the preceding claims, wherein the internal temperature of the fish feedstock is in the range of about 0°C to about 35°C, specifically about 0°C to about 30°C, more specifically about 0°C to about 25°C, even more specifically about 2°C to about 15°C, even more specifically about 3°C ​​to about 10°C, and even more specifically about 5°C to about 13°C.

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

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

12. 10. The method according to any one of the preceding claims, wherein the internal temperature of the textured fish product discharged from the texturizing step is from about 70°C to about 95°C, specifically from about 70°C to about 90°C, more specifically from about 75°C to about 85°C.

13. 10. The method of any one of the preceding claims, wherein the texturizing step is carried out at atmospheric pressure.

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

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

16. 10. A method according to any one of the preceding claims, wherein the texturising step comprises heating the fish feedstock between two heated surfaces.

17. 10. The method according to any one 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. 10. The method according to any one of the preceding claims, wherein the textured fish product has a cross-sectional cutting force of about 2.0N to about 5.0N, particularly about 2.2N to about 4.0N.

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

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

21. 10. The method of any one of the preceding claims, wherein the textured fish product has a protein content of from about 25% to about 90%, specifically from about 30% to about 45%, more specifically from about 35% to about 90%, even more specifically from about 40% to about 65%, and even more specifically from about 50% to about 60%, based on the dry matter content of the textured fish product.

22. 10. The method of any one 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%, more specifically about 70% to about 80%, based on the total protein content of the textured fish product.

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

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

25. A textured fish product comprising a textured fish material and having a protein content of about 10% to about 25% based on the weight of the textured fish product.

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

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

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

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

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

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

32. 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 the weight of the textured fish product.

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

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

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

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

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

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