FR3138759A1 - FOOD COMPOSITION FOR THE PREPARATION OF A SUBSTITUTE FOR A SEAFOOD PRODUCT - Google Patents

Abstract

The invention relates to a food composition for the preparation of a substitute for a seafood product, preferably intended for human consumption, said food composition comprising: At least 3.0% by weight of proteins, preferably vegetable proteins ; Less than 15% by weight of lipids, said lipids comprising more than 9% by weight of C18-C22 polyunsaturated fatty acids; At least 1% by weight of heat-resistant food gelling agent, the mass ratio of proteins to heat-resistant gelling agent being at least 1.90; preferably at least 2.00, and At least 0.05% by weight of branched polysaccharides preferably selected from: cellulose and/or hemicellulose. Figure to be published with the abstract: Figure 1

Description

FOOD COMPOSITION FOR THE PREPARATION OF A SUBSTITUTE FOR A SEAFOOD PRODUCT

The invention relates to the field of agri-food. In particular, the present invention relates to a food composition for the preparation of a substitute for a seafood product, preferably intended for human consumption. The invention further relates to a substitute for a seafood product as such.

Below we describe the known prior art from which the invention was developed.

Between 2020 and 2050, the world population will increase by about 2 billion people (United Nations, 2015). Humanity will face major challenges including food production, including meat production. Traditional meat production is a resource-intensive process that generates a significant environmental footprint. In particular, food production is already estimated to be responsible for about 26% of global greenhouse gas (GHG) emissions, with livestock and fisheries accounting for 31%. Domesticated animals are raised in agricultural settings that require substantial amounts of fresh water, feed, land, and other resources (Mark J Post: “Cultured meat from stem cells: Challenges and prospects” Meat science, Elsevier Science, GB, vol 92, no 3, 3 April 2012, pages 297-301). Similarly, aquatic resources, and in particular marine resources, will not be able to compensate for these increases on their own without causing a depletion of marine resources; this being aggravated by the consequences of climate change (Emma L. Johnston et al.; The speeding up of marine ecosystems; Climate Change Ecology; Volume 3, December 2022, 100055; Ziyue Zhang et al.; Identifying changes in China's Bohai and Yellow Sea fisheries resources using a causality-based indicator framework, convergent cross-mapping, and structural equation modeling; Environmental and Sustainability Indicators. Volume 14, June 2022, 100171).

A reduction in global meat consumption could lead to a significant reduction in climate change-related greenhouse gas emissions (Martin & Brandão, 2017. Assessing the environmental consequences of Swedish food consumption and dietary choices. Sustainability, 9(12), 2227), particularly if reductions are made in countries with high or increasing meat consumption (Stoll-Kleemann & Schmidt, 2017, Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: A review of influencing factors. Regional Environmental Change, 17(5), 1261-1277. ; Collier et al. 2021, Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers; Appetite 167 (2021) 105643.). In addition, animal welfare is a growing concern. For example, the European Union has had various laws in place regarding animal welfare since 1986. Various directives provide rules for the protection of laying hens (in 1986 and 1988), calves and pigs (in 1991), and in 1998, Council Directive 98/58/EC on the protection of animals kept for farming purposes established general rules for the protection of animals, regardless of species.

A cessation of the consumption of animal flesh must be accompanied by the consumption of foods that meet the needs of the human body. For example, seafood such as fish provide essential micronutrients such as polyunsaturated fatty acids, zinc and iron. In addition, proteins are fundamental macronutrients in the human diet and are essential for the growth and repair mechanisms of our body's cells. The World Health Organization recommends a daily intake of 0.75 g of protein per kilogram of body weight for adults. When assessing the nutritional quality of a protein, it is not only the total protein content of a raw material that is decisive, but also the digestibility, the amino acid profile and the presence of antinutritional compounds (Ute Schweiggert-Weisz et al.; Food proteins from plants and fungi; Current Opinion in Food Science, Volume 32, April 2020, Pages 156-162). Thus, the manufacture of food substitutes requires food compositions capable of reproducing or surpassing the nutritional qualities of the substituted product.

In addition, the manufacture of food substitutes requires food compositions capable of reproducing the organoleptic qualities and in particular the texture during cooking and in the mouth of the substituted product. Indeed, beyond taste, the consumer attaches particular importance to the texture, and in particular to the chewiness, of the product he consumes.

Seafood substitutes are starting to develop based on algae and microalgae. Consumers have high demands on the texture of these products. However, it is known that algae and microalgae can contain molecules that have a strong influence on the texture of products. For example, alginates, agar-agars and carrageenans are texturing agents derived from marine algae.

Thus, manufacturers of seafood substitutes face additional difficulties compared to other manufacturers because they must design their compositions by integrating the influence of algae, microalgae or their extracts on the texture. For example, currently no vegan product on the market can reproduce the texture of smoked salmon and more broadly smoked fish.

There is therefore a need for new formulations capable of meeting the challenges facing the food industry as well as the growing demands of consumers.

The invention aims to overcome these drawbacks. The following presents a simplified summary of selected aspects, embodiments and examples of the present invention for the purpose of providing a basic understanding of the invention. However, this summary does not constitute an exhaustive overview of all aspects, embodiments and examples of the invention. Its sole purpose is to present selected aspects, embodiments and examples of the invention in a concise form as an introduction to the more detailed description of the aspects, embodiments and examples of the invention which follow the summary.

• Au moins 70 % en poids d’eau ;
• Au moins 3,0 % en poids de protéines, de préférence de protéines végétales ;
• Moins de 15 % en poids de lipides, lesdits lipides comportant plus de 9 % en poids d’acides gras polyinsaturés en C18-C22 ;
• Au moins 1 % en poids de gélifiant alimentaire thermorésistant, le rapport massique de protéines sur gélifiant alimentaire thermorésistant étant de préférence d’au moins 1,90; de façon plus préférée d’au moins 2,00 ; et
• Au moins 0,05 % en poids de polysaccharides ramifiés, de préférence sélectionnés parmi : cellulose et/ou d’hémicellulose.

The invention relates in particular to a food composition for the preparation of a substitute for a seafood product, preferably intended for human consumption, said food composition comprising:

• At least 70% by weight of water;
• At least 3.0% by weight of protein, preferably vegetable protein;
• Less than 15% by weight of lipids, said lipids comprising more than 9% by weight of C18-C22 polyunsaturated fatty acids;
• At least 1% by weight of heat-resistant food gelling agent, the mass ratio of protein to heat-resistant food gelling agent preferably being at least 1.90; more preferably at least 2.00; and
• At least 0.05% by weight of branched polysaccharides, preferably selected from: cellulose and/or hemicellulose.

The applicant has developed a composition which may include algae, microalgae or their extracts which, when cooked, can reproduce the texture and chewiness of seafood products.

While high concentrations of protein and unsaturated fatty acids are known to limit the gelling properties of a composition, the inventors have developed a composition having a high content of unsaturated fatty acids and protein having a texture and chewiness similar to the texture and chewiness of seafood such as smoked fish.

In particular, the presence of a minimal amount of protein combined with a minimal amount of polyunsaturated fatty acids and a minimal amount of branched polysaccharides contributes to an adequate texturization of the generated substitute.

According to other optional characteristics of the food composition, it may optionally include one or more of the following characteristics, alone or in combination:

• it further comprises marine algae, freshwater microalgae, marine microalgae, halophytic plants or mixtures thereof. Preferably, they are in the form of extracts or in micronized form. The extracts may be lipid or aqueous extracts. The composition is particularly well suited to the presence of marine algae, freshwater microalgae, marine microalgae, halophytic plants or mixtures thereof.
• the mass ratio of protein to heat-resistant food gelling agent is at least 2.10. A high mass ratio of protein to heat-resistant food gelling agent can improve the organoleptic properties of the substitute.
• the heat-resistant food gelling agent is selected from: Konjac flours or gums, alginate, gellan gum, or their mixtures.
• it contains less than 20% of food gelling agent. Here the food gelling agent may include heat-sensitive food gelling agents and/or heat-resistant food gelling agents.
• It contains between 0.9% and 1.1% of konjac flours, gums and/or glucomannan.
• proteins have a mass quantity of leucine greater than the cumulative mass quantity of phenylalanine and tyrosine.
• it further comprises at least 1% by weight of heat-sensitive food gelling agent, preferably, the heat-sensitive food gelling agent is selected from: starches, pectin, agar-agar and their mixtures.

• Une étape de dosage des ingrédients d’une composition alimentaire selon l’invention ;
• Une étape de mélange de la composition alimentaire, par un dispositif de mélange, de sorte à former une pâte alimentaire ;
• Une étape de cuisson par un moyen de cuisson destiné à former un substitut à un produit de la mer à partir de la pâte alimentaire.

The invention also relates to a method of manufacturing a substitute for a seafood product intended for animal consumption comprising:

• A step of dosing the ingredients of a food composition according to the invention;
• A step of mixing the food composition, by a mixing device, so as to form a food paste;
• A cooking step by a cooking means intended to form a substitute for a seafood product from the food paste.

This process of manufacturing a substitute for a seafood product makes it possible to generate a food product with taste characteristics similar to those of a seafood product without causing environmental pollution, reduction in biodiversity or animal suffering.

The invention also relates to a substitute for a seafood product , preferably intended for human consumption, capable of being obtained by a manufacturing process according to the invention. In particular, it relates to a substitute for a seafood product comprising the food composition according to the invention. Preferably, it relates to a substitute for a seafood product obtained by the manufacturing process according to the invention.

• Au moins 43% en poids d’eau ;
• Au moins 6,2 % en poids de protéines, de préférence de protéines végétales ;
• Moins de 34 % en poids de lipides, lesdits lipides comportant plus de 9 % en poids d’acides gras polyinsaturés en C18-C22 ; et
• Au moins 0,11 % en poids de polysaccharides ramifiés sélectionnés parmi : cellulose et/ou d’hémicellulose.

In particular, a substitute for a seafood product intended for animal consumption according to the invention comprises a food matrix comprising:

• At least 43% by weight of water;
• At least 6.2% by weight of proteins, preferably vegetable proteins;
• Less than 34% by weight of lipids, said lipids comprising more than 9% by weight of C18-C22 polyunsaturated fatty acids; and
• At least 0.11% by weight of branched polysaccharides selected from: cellulose and/or hemicellulose.

The invention also relates to a system for manufacturing a substitute for a seafood product, preferably intended for human consumption, comprising the food composition according to the invention. In particular, it relates to a system for manufacturing a substitute for a seafood product configured to implement the manufacturing method according to the invention.

Other characteristics and advantages of the invention will be better understood upon reading the description which follows and with reference to the appended drawings, given for illustrative purposes and in no way limiting.

There represents an illustration of a manufacturing method according to one embodiment of the invention.

Aspects of the present invention are described with reference to flowcharts and/or functional diagrams of methods, apparatus (systems) and computer program products according to embodiments of the invention.

In the figures, flowcharts and block diagrams illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and computer program products according to various embodiments of the present invention. In this regard, each block in the flowcharts or block diagrams may represent a system, device, module, or code, which includes one or more executable instructions to implement the specified logical function(s). In some implementations, the functions associated with the blocks may appear in a different order than that shown in the figures. For example, two blocks shown in succession may, in fact, be executed substantially simultaneously, or the blocks may sometimes be executed in reverse order, depending on the functionality involved. Each block of the block diagrams and/or flowchart, and combinations of blocks in the block diagrams and/or flowchart, may be implemented by special hardware systems that perform the specified functions or acts or perform combinations of special hardware and computer instructions.

Below, we describe a summary of the invention and the associated vocabulary, before presenting the drawbacks of the prior art, and then finally showing in more detail how the invention remedies them.

In the remainder of the description, “ seafood product ” within the meaning of the invention may correspond to the flesh of a fish, a crustacean, seafood, shellfish, molluscs or other marine animals.

The term “ seafood substitute ” may refer to a processed food product that does not contain animal protein and that can replace a seafood product in animal consumption.

The expression “ animal consumption ” within the meaning of the invention may correspond to a product suitable for animal consumption and preferably a product intended for human consumption.

The expression “ food paste ” within the meaning of the invention may correspond to a food preparation of flexible consistency which may be intended to undergo a cooking step.

The term " edible product " or " edible food product " as used herein may refer to a product suitable for animal consumption and preferably to a product intended for human consumption. An edible product according to the invention may be a ready-to-eat (i.e., finished) food product or an intermediate in the production chain of a finished food product. As will be described hereinafter, an edible product according to the invention may be produced in the form of a snack that can be pressed, fried and/or grilled; a processed meat analogue (e.g., animal flesh) or a food specialty such as a sausage or dry sausage, a seafood; or an unprocessed meat analogue such as a "flesh" product.

As used herein, the term " by weight " generally refers to the weight of something relative to the weight of a food matrix such as the fat matrix or the edible product, whether wet weight or dry weight may be considered. Preferably, percentages are stated with reference to wet weight.

As used herein, " taste " is generally the quality of the product that affects the sense of taste and/or aroma. Accordingly, a " seafood-like flavor " may refer to a flavor that is close to, or approximates, the flavor of the corresponding conventional seafood product.

As used herein, a “ food gelling agent ” may refer to a substance capable of imparting texture to a food by forming a gel. Examples of food gelling agents are Konjac flours or gum, gellan gum, alginate, xanthan gum, agar agar, carrageenan, pectin, and modified or unmodified starches.

A heat-resistant food gelling agent will, for example, be a food gelling agent which, once gelled, does not return to a liquid state during a heat treatment lasting 10 minutes at a temperature of 120°C.

A heat-sensitive food gelling agent will, for example, be a food gelling agent of which at least 20% of the mass changes to a liquid state during a heat treatment lasting 10 minutes at a temperature of 85°C.

The term " micronize " within the meaning of the invention may correspond to a mechanical operation, for example of high shear, to reduce the size of the particles of food material to the micron range. A micronized food component will for example have a particle size of less than 250 µm, preferably less than or equal to 200 µm, more preferably less than or equal to 100 µm.

As used herein, " texture " may be considered to be the "combination of rheological and structural (geometric and surface) attributes of a food product as perceived by mechanical, tactile and, where appropriate, visual and auditory receptors", as defined in 2008 by the International Organization for Standardization (ISO, 2008, Sensory analysis - vocabulary, vol. 1-107, p. 5492). Therefore, a "seafood-like texture" may refer to the rheological and structural (geometric and surface) attributes of a food product that are close to, or approach, the texture of the corresponding conventional seafood product (i.e., farmed and/or caught seafood). An edible food product according to the invention having a texture and flavor similar to that of a seafood product can be considered as an alternative or substitute for a seafood product.

In this document, the term " core temperature " may be taken to mean the temperature measured substantially in the middle of the edible food product. It may, for example, be measured using a penetration thermometer.

The term " approximately " as used herein may allow for a degree of variability in a value or range, for example, within 10%, within 5%, or within 1% of a stated value or stated limit of a range.

The term " substantially " as used herein refers to a majority of, or most of, as in at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, or at least about 99.999% or even more.

In this application where ranges or forks are used, the terminals are preferably included.

In the present invention the term " a " and/or the expression " at least one " may correspond to one or more.

As mentioned, producing tasty seafood-like products without animal slaughter is a challenge for both animal welfare and the environment. In addition to animal welfare or environmental protection, it appears necessary to produce a food product that meets consumer expectations by presenting qualities close to those of a conventional product, including a texture close to seafood, particularly fish or shellfish flesh.

The invention proposes to take these issues into consideration through a food composition allowing the production of products that meet consumer expectations, whether taste or nutritional, while reducing the impact on the environment and animal suffering. To this end, the invention proposes a particular food composition allowing the production of a substitute for a seafood product.

Thus, according to a first aspect , the invention relates to a food composition.

In particular, this food composition can be used for the preparation of a substitute for a seafood product.

A substitute for a seafood product may be an edible food product. A substitute for a seafood product may, for example, be selected from a substitute for fish, crustacean, seafood, shellfish, mollusk, fish egg, or any other marine animal. A substitute for a seafood product is preferably selected from a substitute for a fish, crustacean, seafood, or shellfish. For example, it may be a substitute for salmon, tuna, sea bass, sea bream, herring, anchovy, shrimp, crayfish, langoustine, crab, lobster, spider crab, scallop, scallop, cockle, snail, whelk, cockle, clam, mussel, oyster, octopus, squid, or cuttlefish .

Furthermore, a substitute for a seafood product can have different aspects or textures. For example, a substitute for a seafood product can be in the form of a food specialty, fresh, or toasted, browned, fried, or baked.

A substitute for a seafood product may have different organoleptic qualities and/or different nutritional qualities. Advantageously, a substitute product according to the invention will have identical or superior nutritional and organoleptic qualities compared to the corresponding natural product.

The substitute for a seafood product may in particular be intended for animal consumption and preferably for human consumption. Thus, the food composition is generally an edible composition.

In particular, the food composition for the preparation of a substitute for a seafood product according to the invention will comprise water, proteins, lipids, heat-resistant food gelling agent, and branched polysaccharides.

• Au moins 70% en poids d’eau ;
• Au moins 3,0 % en poids de protéines, de préférence de protéines végétales ;
• Moins de 15 % en poids de lipides, lesdits lipides comportant plus de 9 % d’acides gras polyinsaturés en C18-C22 ;
• Au moins 1 % en poids de gélifiant alimentaire thermorésistant, le rapport massique de protéines sur gélifiant alimentaire thermorésistant étant d’au moins 1,90 ; de préférence au moins 2,00,
• Au moins 0,05 % en poids de polysaccharides ramifiés sélectionnés parmi : cellulose et/ou d’hémicellulose.

In particular, the food composition for the preparation of a substitute for a seafood product, preferably intended for human consumption, may include:

• At least 70% by weight of water;
• At least 3.0% by weight of protein, preferably vegetable protein;
• Less than 15% by weight of lipids, said lipids comprising more than 9% of C18-C22 polyunsaturated fatty acids;
• At least 1% by weight of heat-resistant food gelling agent, the mass ratio of proteins to heat-resistant food gelling agent being at least 1.90; preferably at least 2.00,
• At least 0.05% by weight of branched polysaccharides selected from: cellulose and/or hemicellulose.

The food composition will be described in particular in connection with the manufacturing process of a substitute for a seafood product according to the invention. Thus, the food composition according to the invention may integrate the preferred or non-preferred characteristics described below in connection with the manufacturing process.

Indeed, the food composition, the manufacturing process and the substitute capable of being obtained according to the invention share numerous characteristics relating to the response to the problems of the products of the prior art.

Thus, according to another aspect , the present invention relates to a method of manufacturing a substitute for a seafood product . In particular, the present invention relates to a method of manufacturing a substitute for a seafood product according to the present invention and described above.

As illustrated in the , a manufacturing method 100 according to the invention comprises: a step 110 of dosing the ingredients of a food composition according to the invention, a step 120 of mixing the food composition, and a step 140 of cooking the food paste.

Furthermore, as presented in the , a manufacturing method 100 according to the invention may include the following optional steps: dressing 130 of the pasta, demolding 150 of the cooked pasta, cutting 160 of the cooked pasta and packaging 170 of the seafood substitute, the cooked pasta being able to be pasteurized, sterilized, frozen, vacuum-packed or in a modified atmosphere or simply hermetically bagged.

In particular, the manufacturing method 100 according to the invention comprises a step 110 of dosing the ingredients of a food composition.

As mentioned, the food composition as such according to the invention may include the preferred or non-preferred embodiments of the manufacturing process according to the invention described below.

The dosage step 110 of the ingredients of the food composition will include in particular the addition of water, proteins, lipids, heat-resistant food gelling agent, and branched polysaccharides.

The dosage 110 of the ingredients of the food composition can be carried out using a scale, microbalance, dosing hopper, or even automatic pipettes, dosing pumps, graduated cylinders or volumetric flasks.

Water content

As will be described in the examples, the food composition is preferably a composition having a high water content. In addition, it advantageously has a composition allowing it to retain a high level of moisture in the seafood substitute. The step of dosing 110 of the ingredients of the food composition is implemented so as to achieve these water content values in the food composition.

In particular, the food composition comprises at least 65% by weight of water, preferably at least 71% by weight of water, more preferably at least 72% by weight of water and even more preferably at least 73% by weight of water.

The food composition may, however, have a maximum water content. For example, the food composition comprises at most 90% by weight of water, preferably at most 85% by weight of water, more preferably at most 82% by weight of water and even more preferably at most 80% by weight of water.

Thus, the food composition may, for example, have a mass water content ranging from 65% to 90%. Preferably, the food composition will have a mass water content ranging from 71% to 85%, more preferably from 72% to 82%, and even more preferably from 73% to 80%. The moisture content of the cooked and packaged product will be adjusted by the cooking/drying process in order to obtain a finished product whose water content may vary depending on the product from 40 to 70%.

Moisture content can for example be measured by a thermal balance, an oven and scales and any method suitable for determining the water contents or humidity of a food. The free water content of the product is determined by a previously calibrated Aw-meter.

Proteins

As indicated, the food composition has a high protein content. The step of dosing 110 the ingredients of the food composition is carried out so as to achieve the protein content in the food composition mentioned below.

In particular, the food composition may comprise at least 3.0% by weight of proteins. Preferably, the food composition will comprise at least 3.25% by weight of proteins, preferably at least 3.5% by weight of proteins, more preferably at least 4% by weight of proteins and even more preferably at least 5% by weight of proteins.

The food composition may comprise at most 25% by weight of proteins. For example, the food composition will comprise at most 20% by weight of proteins, preferably at most 15% by weight of proteins, more preferably at most 10% by weight of proteins and even more preferably at most 8% by weight of proteins.

Thus, the food composition may, for example, have a protein mass content ranging from 3.0% to 25%. Preferably, the food composition will have a protein mass content ranging from 3.25% to 20%, more preferably from 3.5% to 15%, even more preferably from 4% to 10% and even more preferably from 5% to 8%.

The proteins contained in the food composition are, for example, proteins from plants, fungi, and/or microorganisms (e.g. bacteria, yeasts, fungi, microalgae). The proteins contained in the food composition are advantageously mainly proteins of plant origin.

In particular, the proteins may include proteins from rice, wheat, oats, chia, corn, quinoa, peas, lentils, soy, chickpeas, beans, broad beans, and other protein crops. Also, the proteins may include proteins from terrestrial fungi and/or freshwater microalgae, marine microalgae and/or algae and/or halophytic plants and/or mixtures thereof.

Preferably, the proteins may include proteins from rice, wheat, peas, lentils and their mixtures.

Advantageously, the proteins present in the food composition will have a mass quantity of the nine essential amino acids of at least 5% and preferably 10% higher than the mass quantity of the reference profile of essential amino acids published by the FAO in 2011. These ratios can be calculated on the overall quantity of proteins in the product without analyzing protein by protein. Thus, the product according to the invention has excellent nutritional properties, particularly for human consumption.

In particular, the proteins present in the food composition will have a mass quantity of leucine greater than the cumulative mass quantity of phenylalanine and tyrosine. These ratios can be calculated on the general quantity of proteins without analyzing protein by protein. Thus, the product according to the invention has better nutritional properties, particularly for human consumption.

Advantageously, the proteins present in the food composition will have a mass quantity of leucine greater than the mass quantity of lysine.

The measurement of amino acids present in the food composition may, for example, be carried out using one of the analysis methods of the ANSES national reference laboratories or by any methods referenced by national food control bodies. In particular, the protein content may, for example, be estimated using the Kjeldahl method (ISO 1871:2009), the Dumas method (ISO 16634-1:2016) or near-infrared spectroscopy. These methods are generally applicable to any type of medium. The protein content may, for example, be measured in the composition or in the final product. The protein content in the food composition or in the final product may be calculated based on the protein content measured for each of the ingredients in the composition relative to the quantity of said ingredients in the composition.

Lipids

As indicated, the food composition has a reduced lipid content. The step 110 of dosing the ingredients of the food composition is carried out so as to achieve the lipid content in the food composition mentioned below.

In particular, the food composition may comprise less than 15% by weight of lipids. Preferably, the food composition will comprise less than 14% by weight of lipids, preferably less than 12% by weight of lipids, more preferably less than 10% by weight of lipids and even more preferably less than 8% by weight of lipids.

However, a minimum amount of lipid may be advantageous for a product according to the invention. Thus, the food composition may comprise at least 1% by weight of lipids, preferably at least 2% by weight of lipids, more preferably at least 3% by weight of lipids and even more preferably at least 4% by weight of lipids.

Thus, the food composition may, for example, have a lipid mass content ranging from 1% to 15%. Preferably, the food composition will have a lipid mass content ranging from 2% to 14%, more preferably from 3% to 12%, and even more preferably from 4% to 10%, or from 4% to 8%.

In order to better address the issues of texture and chewiness, the concentration of unsaturated fatty acids and more particularly of polyunsaturated fatty acids is controlled. In particular, the lipids comprise at least 50% by weight of unsaturated fatty acids, preferably at least 55% by weight of unsaturated fatty acids, more preferably at least 60% by weight of unsaturated fatty acids and even more preferably at least 65% by weight of unsaturated fatty acids.

Furthermore, advantageously, the lipids of the food composition according to the invention comprise more than 9% by weight of C18-C22 polyunsaturated fatty acids. In particular, the lipids of the food composition may comprise at least 10% by weight of C18-C22 polyunsaturated fatty acids, relative to the weight of lipids in the food composition, preferably at least 15% by weight of C18-C22 polyunsaturated fatty acids, more preferably at least 20% by weight of C18-C22 polyunsaturated fatty acids and even more preferably at least 25% by weight of C18-C22 polyunsaturated fatty acids.

In addition, according to certain embodiments, the lipids of the food composition according to the invention comprise at most 70% by weight of C18-C22 polyunsaturated fatty acids. In particular, the lipids of the food composition may comprise at most 65% by weight of C18-C22 polyunsaturated fatty acids, relative to the weight of lipids in the food composition, preferably at most 60% by weight of C18-C22 polyunsaturated fatty acids, more preferably at most 55% by weight of C18-C22 polyunsaturated fatty acids and even more preferably at most 50% by weight of C18-C22 polyunsaturated fatty acids.

Thus, the lipids of the food composition according to the invention may have a mass content of C18-C22 polyunsaturated fatty acids ranging from 10% to 70%, preferably from 10% to 65%, more preferably from 15% to 60%, even more preferably from 12% to 55%, for example from 25% to 50%.

The fatty acid profile of the finished product is measured by extraction of total lipids followed by separation and determination of fatty acids by a gas chromatography (GC) or liquid chromatography (HPLC) method validated by a certified food product analysis laboratory.

In particular, the fat and fatty acid content may for example be measured according to the indications of the ISO 12966-2 and ISO 12966-4 standards. The fat and fatty acid content may for example be measured in the composition or in the final product. The fat and fatty acid content in the food composition or in the final product may be calculated according to the fat and fatty acid content measured for each of the ingredients of the composition relative to the quantity of said ingredients in the composition.

The C18-C22 polyunsaturated fatty acids may, for example, comprise one or more fatty acids selected from: linoleic acid, α-linolenic acid, γ-linolenic acid, dihomo-γ-linolenic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid.

The food composition may include at least one oil selected from olive oil, linseed oil, rapeseed oil, chia oil, walnut oil, sesame oil, gromwell oil, hemp oil, sunflower oil, Mertensia oil, Ahiflower® oil, oil from a marine microalgae, a freshwater microalgae or a halophylic plant, authorized for human consumption. In particular, the oil from a marine microalgae or a freshwater microalgae may be selected from an oil from Buglossoides sp , Chlorella sp, Spirulina sp, Odontella aurita, Tetraselmis chuii, Schizochytrium sp , Ulva sp , Ascophylum nodosum, Himantalia elongata, Palmaria palmata, Undaria pinnatifida, Laminaria saccharina, Salicornia sp , Porphiria sp , or Alariaceae sp .

Food gelling agent

In the food industry, gelling agents are often used as texturizers for food products. The dosing step 110 of the ingredients of the food composition is implemented so as to achieve the gelling agent composition in the food composition mentioned below.

Even if the texture is important, it has been found that the concentration of gelling agent should not be too high in a food composition according to the invention. Thus, in the context of the present invention, the food composition may comprise less than 20% of gelling agents. Preferably, it comprises less than 15% by weight of food gelling agent, preferably less than 10% by weight, more preferably less than 5% by weight, even more preferably less than 2% by weight. Note that the amount of food gelling agent in the food composition relates to the amount of heat-resistant food gelling agent added to the amount of heat-sensitive food gelling agent.

However, the food composition may comprise at least 0.5% by weight of food gelling agent, preferably at least 0.75% by weight, more preferably at least 1% by weight, even more preferably at least 1.3% by weight.

Thus, the food composition may comprise from 0.5% to 20% by weight of food gelling agent. Preferably, the food composition will comprise from 0.75% to 15% by weight of food gelling agent, more preferably from 1% to 10% by weight of food gelling agent, even more preferably from 1.3% to 5% by weight of food gelling agent.

As indicated, the food composition comprises a heat-resistant food gelling agent. In particular, the food composition may comprise at least 0.25% by weight of heat-resistant food gelling agent. Preferably, the food composition will comprise at least 0.5% by weight of heat-resistant food gelling agent, more preferably at least 0.75% by weight, even more preferably at least 1% by weight.

However, in order to further improve the chewiness, the composition will not comprise more than 20% of heat-resistant food gelling agent. Preferably, the food composition will comprise at most 15% by weight of heat-resistant food gelling agent, more preferably at most 10% by weight, even more preferably at most 5% by weight.

Thus, the composition may for example comprise from 0.25% to 20% by weight of heat-resistant food gelling agent. Preferably, the food composition will comprise from 0.5% to 15% by weight of heat-resistant food gelling agent, more preferably from 0.75% to 10% by weight, even more preferably from 1% to 5% by weight.

The heat-resistant food gelling agent may, for example, be selected from: Konjac flours and gums, modified plant starches and starches, alginates, gellan gums, xanthan gums or their mixtures.

Preferably, the heat-resistant food gelling agent may, for example, be selected from: Konjac flours and gums, alginates, gellan gums, or mixtures thereof. More preferably, the food composition comprises at least two heat-resistant food gelling agents. Without being limited by theory, the presence of at least two heat-resistant food gelling agents contributes to the texturization of the substitute generated.

The food composition will preferably comprise between 0.9% and 1.1% by weight of konjac flour, gum and/or glucomannan.

In particular, as will be illustrated in the examples, the mass ratio of protein to food gelling agent heat-resistant being at least 1.90; preferably at least 2.00. Advantageously, the mass ratio of proteins to heat-resistant gelling agent is at least 2.20, more preferably at least 2.30, more preferably at least 2.40, even more preferably at least 2.50.

However, the mass ratio of protein to food gelling agent heat-resistant may for example be at most 18; preferably at most 16. Advantageously, the mass ratio of proteins to heat-resistant gelling agent is at most 14, more preferably at most 12, more preferably at most 10, even more preferably at most 8.

Thus, the mass ratio of protein to food gelling agent heat-resistant may for example range from 1.90 to 18; preferably from 2.00 to 16. Advantageously, the mass ratio of proteins to heat-resistant gelling agent is at most 2.20 to 14, more preferably from 2.30 to 12, more preferably from 2.40 to 10, even more preferably from 2.50 to 8.

In addition to the presence of heat-resistant food gelling agent, the food composition according to the invention may advantageously include at least one heat-sensitive food gelling agent. The use of a heat-sensitive gelling agent is not an obligation, but this type of compound may optionally be used in combination with one or more heat-resistant gelling agents to further improve the texture and chewiness. Without being limited by theory, the presence of a minimum quantity of heat-sensitive food gelling agent contributes to the texturization of the substitute generated.

In particular, the food composition may comprise at least 0.50% by weight of heat-sensitive food gelling agent. Preferably, the food composition may comprise at least 0.75% by weight of heat-sensitive food gelling agent, more preferably at least 1% by weight and even more preferably at least 1.25% by weight of heat-sensitive food gelling agent.

The food composition may comprise at most 10% of heat-sensitive food gelling agent. Preferably, the food composition will comprise at most 8% by weight of heat-sensitive food gelling agent, more preferably at most 6% by weight, even more preferably at most 4% by weight.

Thus, the food composition may comprise a mass content of heat-sensitive food gelling agent ranging from 0.50% to 10% by weight relative to the total weight of the composition. Preferably, the food composition may comprise from 0.75% to 8% by weight relative to the total weight of the composition, more preferably from 1% to 6% by weight relative to the total weight of the composition, by weight and even more preferably from 1.25% to 4%.

The heat-sensitive food gelling agent can for example be selected from: starches, agar-agar, carrageenan, pectins and their mixtures.

The food gelling agent content in the composition may be known considering the quantity of gelling agent added relative to the total mass of the composition. The food gelling agent content in the substitute may be calculated based on the quantity of gelling agent added relative to the total mass of the composition.

According to one embodiment, the food composition comprises a food gelling agent activatable in the presence of cationic ions, preferably in the presence of calcium. In particular, the food composition comprises at least 0.05% by weight of cationic ions selected from calcium, potassium and/or magnesium. Preferably, the food composition comprises at least 0.10% by weight of cationic ions selected from calcium, potassium and/or magnesium, more preferably at least 0.15% by weight, even more preferably at least 0.20% by weight.

The food composition may comprise a food gelling agent activatable in the presence of cationic ions, at a mass content of at most 1%. Preferably, the food composition comprises at most 0.75% by weight of cationic ions selected from calcium, potassium and/or magnesium, more preferably at most 0.5% by weight, even more preferably at most 0.25% by weight.

Thus, the food composition may comprise a food gelling agent that can be activated in the presence of cationic ions, at a mass content ranging from 0.05% to 1%. Preferably, the food composition may comprise a food gelling agent that can be activated in the presence of cationic ions at a mass content ranging from 0.1% to 0.75% relative to the weight of the food composition, more preferably from 0.15% to 0.50% by weight, even more preferably from 0.20% to 0.25%.

Branched polysaccharides

As indicated, the food composition comprises one or more branched polysaccharides. The step 110 of dosing the ingredients of the food composition is carried out so as to achieve the gelling agent content in the food composition mentioned below.

Branched polysaccharides and in particular cellulose and hemicellulose participate in the texturization of the substitute according to the invention and in particular in the quality of the chew. In particular, the food composition may comprise at least 0.05% by weight of branched polysaccharides, preferably at least 0.05% by weight of branched polysaccharides selected from: cellulose and/or hemicellulose.

Preferably, the food composition comprises at least 0.075% by weight of branched polysaccharides, preferably at least 0.085% by weight of branched polysaccharides, more preferably at least 0.1% by weight of branched polysaccharides, even more preferably at least 0.15% by weight of branched polysaccharides. Advantageously, the food composition may comprise high cellulose contents. Thus, the food composition may comprise at least 0.08% by weight of cellulose, preferably at least 0.09% by weight of cellulose, more preferably at least 0.1% by weight of cellulose, even more preferably at least 0.11% by weight of cellulose.

In some embodiments, the food composition comprises at most 15% by weight of branched polysaccharides, preferably at most 12% by weight of branched polysaccharides, more preferably at most 10% by weight of branched polysaccharides, even more preferably at most 8% by weight of branched polysaccharides.

Thus, the food composition may comprise from 0.075% to 5% by weight of branched polysaccharides, preferably from 0.085% to 4% by weight of branched polysaccharides, more preferably from 0.1% to 3% by weight of branched polysaccharides, even more preferably from 0.15% to 2% by weight of branched polysaccharides.

There are a wide variety of branched polysaccharides. Preferably, the indicated content corresponds to the cellulose and/or hemicellulose content. In particular, the food composition comprises a fibrous extract of wheat bran, wheat, pea, citrus, psyllium, acacia, apple, orange, bamboo, carrot, algae, microalgae or mixtures thereof. Preferably, it comprises a fibrous extract of bamboo and/or carrot.

The amount of branched polysaccharides and in particular cellulose and hemicellulose may be measured by techniques known to the person skilled in the art. In particular, the content of branched polysaccharides may for example correspond to the so-called "cellulosic" insoluble index (ISO 21572:2019 or ISO 6541). The cellulose content may also be measured by an intermediate filtration method as described in the ISO 6865:2000 standard. The content of branched polysaccharides (in particular cellulose or hemicellulose) may for example be measured in the composition or in the final product. The content of branched polysaccharides (in particular cellulose or hemicellulose in the food composition or in the final product may be calculated as a function of the content of branched polysaccharides (in particular cellulose or hemicellulose measured for each of the ingredients of the composition relative to the amount of said ingredients in the composition.

Algae, microalgae or halophytic plants

As mentioned, the invention relates in particular to a solution adapted to the presence in the food composition of algae, microalgae, halophytic plants and/or their extracts. Thus, preferably, the food composition comprises marine algae, freshwater microalgae, marine microalgae, halophytic plants or their extracts. The step of dosing 110 of the ingredients of the food composition is implemented so as to achieve the composition of algae, microalgae or halophytic plants in the food composition mentioned below.

The marine algae, freshwater microalgae and/or marine microalgae are preferably all those authorized for human consumption. More preferably, they comprise: Chlorella sp, Spirulina sp, Odontella aurita, Tetraselmis chuii, Schizochytrium sp , Ulva sp , Ascophylum nodosum, Himantalia elongata, Palmaria palmata, Undaria pinnatifida, Laminaria saccharina, Salicornia sp, Porphiria sp, Alariaceae sp , or their mixture.

For example, the food composition comprises at least 0.005% by weight of algae, freshwater microalgae, marine microalgae, and/or halophytic plants. Preferably, the food composition comprises at least 0.01% by weight of algae, freshwater microalgae, marine microalgae, and/or halophytic plants, more preferably, the food composition comprises at least 0.015% by weight, even more preferably at least 0.02% by weight. Above and below, the mass contents mentioned correspond in particular to the combined content of algae, microalgae and halophytic plants. Indeed, preferably, the food composition comprises several algae, microalgae and/or halophytic plants.

For example, the food composition comprises at most 1% by weight of algae, freshwater microalgae, marine microalgae, and/or halophytic plants, preferably, it comprises at most 0.9% by weight, more preferably at most 0.8% by weight, even more preferably at most 0.7% by weight.

Thus, the food composition comprises from 0.005% to 1% by weight of algae, freshwater microalgae, marine microalgae, and/or halophytic plants, preferably, it comprises from 0.010% to 0.9% by weight, more preferably from 0.015% to 0.8% by weight, even more preferably from 0.20% to 0.7% by weight.

In particular, the marine algae, halophytic plants, micronized freshwater microalgae, marine microalgae, added to the food composition have a median particle diameter of less than or equal to 500 µm, preferably less than 250 µm, more preferably less than 100 µm and more preferably less than 50 µm.

The particle size may be measured by techniques known to the person skilled in the art. The particle size may be measured by laser diffraction, for example using a Microtrac® S3500. The particle size may correspond to a D50 and may be measured according to the indications of the ISO 13320:2020 standard.

Preferably, the algae, microalgae or halophytic plants are present in the food composition in micronized form. Thus, the manufacturing process according to the invention may include a prior step of micronization of the algae, microalgae and/or halophytic plants.

According to one embodiment, the algae, microalgae, halophytic plants and/or their extracts may be integrated into the food composition in the form of an oily suspension or oily macerate. Thus, the food composition may further comprise at least 0.1% by weight of an oily composition of marine algae, freshwater microalgae, marine microalgae, halophytic plants or their mixtures. Preferably, the food composition will comprise at least 0.5% by weight of an oily composition of marine algae, freshwater microalgae, marine microalgae, halophytic plants and/or their mixtures; more preferably at least 1% by weight and even more preferably at least 2% by weight.

In particular in order to comply with the lipid limits in the food composition, the food composition may also comprise at most 15% by weight of an oily composition of marine algae, freshwater microalgae, marine microalgae, halophytic plants and/or mixtures thereof. Preferably, the food composition will comprise at most 14% by weight of an oily composition of marine algae, freshwater microalgae, marine microalgae, halophytic plants and/or mixtures thereof; more preferably at most 13% by weight and even more preferably at most 10% by weight.

For example, the food composition may further comprise from 0.1% to 15% by weight of an oily composition of marine algae, freshwater microalgae, marine microalgae, halophytic plants and/or mixtures thereof. Preferably, the food composition will comprise from 0.5% to 14% by weight of an oily composition of marine algae, freshwater microalgae, marine microalgae, halophytic plants and/or mixtures thereof; more preferably from 1% to 13% by weight and even more preferably from 2% to 10% by weight.

The oily composition of marine algae, freshwater microalgae, marine microalgae, halophytic plants and/or their mixtures may take the form of a macerate from which the marine algae, freshwater microalgae, marine microalgae, and/or halophytic plants have been removed. Alternatively, the oily composition integrated into the food composition may include the marine algae, freshwater microalgae, marine microalgae, and/or halophytic plants, for example in micronized form.

The oily composition may for example have been formed with at least one oil selected from olive oil, linseed oil, rapeseed oil, chia oil, walnut oil, sesame oil, gromwell oil, hemp oil, sunflower oil, Mertensia oil, or Ahiflower® oil.

In addition, the step 110 of dosing the ingredients of the food composition may include a step of adding a mushroom extract and/or bacteria and/or photosynthetic bacteria.

Similarly, in a conventional manner, the step 110 of dosing the ingredients of the food composition may include a step of adding additives chosen from: coloring, flavoring, salt, and/or preservatives.

In particular, the manufacturing method 100 according to the invention comprises a step 120 of mixing the food composition . Preferably, the mixing step makes it possible to form a food paste.

The mixing step 120 of the food composition may in particular be implemented by a mixing device so as to form a food paste. The mixing device may for example be selected from: a mixer, a blender, and a homogenizer.

The mixing step may in particular include the introduction of raw material at a given time according to a predefined quantity and at a predetermined mixing speed.

The mixing step can be carried out at a temperature ranging from 4°C to 45°C.

The mixing step can be carried out for a period of from 1 to 120 minutes, preferably from 1 to 90 minutes, more preferably from 1 to 60 minutes and even more preferably from 1 to 30 minutes.

The mixing step can be carried out at variable speed continuously or in batches.

In addition, the mixing step may include foaming and/or vacuuming and/or homogenization.

Advantageously, the mixing step may include a change in mixing parameter following the introduction of a divalent cation into the food composition.

In particular, the manufacturing method 100 according to the invention may include a step 130 of shaping the food dough .

The dressing step can be carried out for example on a plate or in a mold. The mold can have a depth of between 0.1 cm and 5 cm.

Additionally, the dressing step can be performed on a solid strip.

Furthermore, the dressing stage may include dressing on a support.

Preferably, in particular when manufacturing a seafood substitute in the form of slices, such as fish substitute slices (smoked or not), the dressing step comprises a dressing step to a thickness of at least 1 mm, preferably at least 2 mm, more preferably at least 3 mm. However, in order to mimic thin slices, the dressing will be to a thickness of at most 10 mm, preferably at most 8 mm, more preferably at most 6 mm.

Thus, the dressing step may include spreading the food paste to a thickness ranging from 1 to 10 mm, preferably from 2 to 8 mm, more preferably from 3 to 6 mm. The dressing step may also include filling individual molds, for example for forming shells, scallops or shrimp.

In particular, the manufacturing method 100 according to the invention comprises a step 140 of cooking the food dough .

Cooking step 140 of the pasta allows in particular to move from pasta to a seafood substitute. Indeed, this step generally allows to modify the texture of the product in order to achieve the chewiness characteristics expected by consumers.

The cooking step 140 of the food dough is generally implemented by one or more cooking devices. The cooking device may for example be selected from: dry cooking, without adding moisture, moist cooking from 1% to 100% steam.

The cooking step 140 of the food dough can be carried out at a temperature of at least 40°C, preferably at least 50°C, more preferably at least 60°C and even more preferably at least 65°C.

The cooking step 140 of the food dough can be carried out at a temperature of at most 140°C, preferably at most 120°C, more preferably at most 100°C and even more preferably at most 85°C. The cooking step can be carried out at a temperature ranging from 40°C to 140°C, preferably from 50°C to 120°C, more preferably from 60°C to 100°C and even more preferably from 65°C to 85°C. The temperature preferably corresponds to the temperature measured at the core.

The cooking step can be carried out for a period of time ranging from 1 to 240 minutes, preferably from 5 to 160 minutes, more preferably from 10 to 120 minutes and even more preferably from 15 to 60 minutes.

The cooking step 140 of the food dough may include steam cooking, wet cooking, dry cooking and/or a combination.

Cooking step 140 of the pasta can be carried out in the form of staged cooking.

The cooking step140 of the pasta can be carried out in an open oven, continuously.

In addition, the cooking step 140 of the food dough may comprise, be preceded or be followed by a smoking step. The smoking step may for example be carried out at a temperature between 30°C and 50°C.

The smoking step can be carried out for a period of from 5 to 360 minutes, preferably from 10 to 240 minutes, more preferably from 15 to 120 minutes and even more preferably from 20 to 60 minutes.

The manufacturing process may further include a cooling step.

The manufacturing method may further include a step 150 of demolding the cooked food paste before the cutting step.

In particular, the manufacturing method 100 according to the invention may include a step 160 of cutting the cooked food dough.

The cutting stage may include cutting by ultrasound, vibrating blades, rotating or non-rotating cutting knives, driven or not, water jet, or even laser.

The cutting step may include cutting into a plate preferably of the 600 mm by 400 mm type.

In particular, the manufacturing method 100 according to the invention may include a step of tiling the slices obtained.

The manufacturing method 100 may comprise a packaging step 170 of the seafood substitute. A packaging step may preferably be carried out by thermoforming OAT, with or without a pouch.

In addition, a manufacturing method 100 according to the invention may comprise a step of placing under vacuum and/or under a protective atmosphere. Such a step may be carried out during the packaging step 170 of the substitute for the seafood product. A step of placing under vacuum and/or under a protective atmosphere may be carried out in a manner known per se to those skilled in the art. Preferably, the gas mixture is suitable for seafood products.

Furthermore, a manufacturing method 100 according to the invention may comprise a preservation step. A preservation step may comprise a pasteurization, sterilization and/or deep-freezing step.

A pasteurization step is preferably carried out on grids.

The pasteurization step may include heating at a temperature between 60°C and 110°C for 1 second to 1800 seconds.

A freezing step may include a drop in core temperature between -70°C and -40°C for a duration ranging from 3 minutes to 15 minutes.

According to another aspect , the invention relates to a substitute for a seafood product , preferably intended for human consumption, obtainable by a manufacturing method according to the invention. In particular, the invention relates to a substitute for a seafood product, preferably intended for human consumption, obtained by a manufacturing method according to the invention.

A substitute for a seafood product, preferably intended for human consumption, capable of being obtained by a manufacturing process according to the invention will have advantageous nutritional properties and texture.

In particular, a substitute for a seafood product according to the invention may have advantageous micro and macronutrient contents resulting from the contents of the food composition according to the invention. These contents may however differ given that during the cooking step the water content is generally modified.

Below are preferred contents for the seafood substitute according to the invention.

Water content

For example, the substitute for a seafood product according to the invention comprises at least 43% by weight of water, preferably at least 45% by weight of water, more preferably at least 47% by weight of water and even more preferably at least 48% by weight of water.

The substitute for a seafood product according to the invention may, however, have a maximum water content. For example, the substitute for a seafood product according to the invention comprises at most 60% by weight of water, preferably at most 57% by weight of water, more preferably at most 55% by weight of water and even more preferably at most 54% by weight of water.

Thus, the substitute for a seafood product according to the invention may, for example, have a mass water content ranging from 45% to 60%. Preferably, the substitute for a seafood product according to the invention will have a mass water content ranging from 45% to 57%, more preferably from 47% to 55%, and even more preferably from 48% to 54%.

Proteins

The substitute for a seafood product according to the invention may comprise at least 6.2% by weight of proteins, for example at least 6.8% by weight of proteins. Preferably, the substitute for a seafood product according to the invention will comprise at least 7.4% by weight of proteins, preferably at least 8% by weight of proteins, more preferably at least 9% by weight of proteins and even more preferably at least 11% by weight of proteins.

The substitute for a seafood product according to the invention may comprise at most 34% by weight of proteins. For example, the substitute for a seafood product according to the invention will comprise at most 32% by weight of proteins, preferably at most 27% by weight of proteins, more preferably at most 22% by weight of proteins and even more preferably at most 18% by weight of proteins.

Thus, the substitute for a seafood product according to the invention may, for example, have a protein mass content ranging from 6.2% to 25%, for example from 6.8% to 25%. Preferably, the substitute for a seafood product according to the invention will have a protein mass content ranging from 7.4% to 32%, more preferably from 8% to 27%, even more preferably from 9% to 22% and even more preferably from 11% to 18%.

Lipids

The substitute for a seafood product according to the invention may comprise less than 34% by weight of lipids. Preferably, the substitute for a seafood product according to the invention will comprise less than 32% by weight of lipids, preferably less than 27% by weight of lipids, more preferably less than 23% by weight of lipids and even more preferably less than 18% by weight of lipids, for example less than 15% by weight of lipids.

However, a minimum amount of lipids may be advantageous for a product according to the invention. Thus, the substitute for a seafood product according to the invention may comprise at least 2.2% by weight of lipids, preferably at least 4.5% by weight of lipids, more preferably at least 6.8% by weight of lipids and even more preferably at least 9.1% by weight of lipids.

Thus, the substitute for a seafood product according to the invention may, for example, have a lipid mass content ranging from 2.2% to 34%. Preferably, the substitute for a seafood product according to the invention will have a lipid mass content ranging from 4.5% to 32%, more preferably from 6.8% to 27%, and even more preferably from 6.8% to 23%, or from 9.1% to 18%.

Furthermore, the preferred proportions of saturated and in particular polyunsaturated fatty acids of the substitute for a seafood product according to the invention remain valid for the substitute for a seafood product according to the invention.

Carbohydrates

The substitute for a seafood product according to the invention may comprise less than 34% by weight of carbohydrates. Preferably, the substitute for a seafood product according to the invention will comprise less than 32% by weight of carbohydrates, preferably less than 27% by weight of carbohydrates, more preferably less than 23% by weight of carbohydrates and even more preferably less than 18% by weight of carbohydrates.

However, a minimum amount of carbohydrates may be advantageous for a product according to the invention, in particular for a suitable chew. Thus, the substitute for a seafood product according to the invention may comprise at least 2.2% by weight of carbohydrates, preferably at least 4.5% by weight of carbohydrates, more preferably at least 6.8% by weight of carbohydrates and even more preferably at least 9.1% by weight of carbohydrates.

Thus, the substitute for a seafood product according to the invention may, for example, have a carbohydrate mass content ranging from 2.2% to 34%. Preferably, the substitute for a seafood product according to the invention will have a lipid mass content ranging from 4.5% to 32%, more preferably from 6.8% to 27%, and even more preferably from 6.8% to 23%, or from 9.1% to 18%.

As indicated, the substitute for a seafood product advantageously comprises one or more branched polysaccharides.

Branched polysaccharides and in particular cellulose and hemicellulose participate in the texturization of the substitute according to the invention and in particular in the quality of the chew.

In particular, the substitute for a seafood product may contain at least 0.11% by weight of branched polysaccharides, preferably at least 0.11% by weight of branched polysaccharides selected from: cellulose and/or hemicellulose.

Preferably, the substitute for a seafood product according to the invention comprises at least 0.17% by weight of branched polysaccharides, preferably at least 0.19% by weight of branched polysaccharides, more preferably at least 0.23% by weight of branched polysaccharides, even more preferably at least 0.34% by weight of branched polysaccharides. Advantageously, the substitute for a seafood product according to the invention may comprise high cellulose contents. Thus, the substitute for a seafood product according to the invention may comprise at least 0.1% by weight of cellulose, preferably at least 0.15% by weight of cellulose, more preferably at least 0.2% by weight of cellulose, even more preferably at least 0.25% by weight of cellulose.

In some embodiments, the seafood substitute of the invention comprises at most 11.5% by weight of branched polysaccharides, preferably at most 9.2% by weight of branched polysaccharides, more preferably at most 6.9% by weight of branched polysaccharides, even more preferably at most 4.6% by weight of branched polysaccharides.

Thus, the substitute for a seafood product according to the invention may comprise from 0.17% to 11.5% by weight of branched polysaccharides, preferably from 0.19% to 9.2% by weight of branched polysaccharides, more preferably from 0.23% to 6.9% by weight of branched polysaccharides, even more preferably from 0.34% to 4.6% by weight of branched polysaccharides.

Furthermore, a substitute for a seafood product according to the invention may comprise less than 1300 mg/100g of sodium, preferably less than 800 mg/100g, more preferably less than 700 mg/100g and even more preferably less than 600 mg/100g. The sodium may be measured by flame emission spectrometry for example as indicated according to the ISO 7485:2000 standard.

EXAMPLES

The invention is further described with reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise indicated. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed as encompassing all variations that become apparent as a result of the teaching provided herein.

Without further description, a person of ordinary skill in the art can, using the foregoing description and the following illustrative examples, make and use the compounds of the present invention and practice the claimed methods. The following examples, therefore, specifically indicate preferred embodiments of the present invention, and should not be construed as limiting the remainder of the disclosure in any way.

Food grade ingredients were purchased from a local grocery store or specialty suppliers.

The ingredients have been added in order to achieve the desired contents, in particular proteins, lipids, polyunsaturated fatty acids, branched polysaccharides in the food composition. This is possible by knowing the contents of the ingredients in these different elements. These contents can be measured, calculated or obtained from the technical specifications of the suppliers.

The ingredients used are for example lentil proteins, pectin, rapeseed oil, palm oil, or plant fiber extracts.

The ingredients in each formulation are measured based on the total weight of the composition.

Proteins are added in powder form and are mainly plant proteins. Several ingredients used in the composition included either proteins and/or lipids. Their individual concentrations are added together to calculate the protein and lipid contents in the composition.

Table 1 below presents compositions, comparative (A, B, C, D) or according to the invention (1, 2, 3) which differ in their composition and in particular in the absolute contents and relative contents of the ingredients used. HAS B C D 1 2 3 Content in the composition Protein (mainly from lentil protein) (g/100g) 2.5 3.5 5 5 4.2 6.2 6.2 Rapeseed oil (g/100g) 10 0 10 10 10 10 8 Palm oil (g/100g) 0 10 0 0 0 0 2 Lipids (g/100g) 10 10 10 10 10 10 10 of which unsaturated fatty acids 63% 49% 63% 63% 63% 63% 60% of which polyunsaturated fatty acids 28% 9% 28% 28% 28% 28% 24% Heat-resistant food gelling agent (g/100g) 1.2 1.2 4 4 1.5 1 1.5 Ratio between protein and heat-resistant food gelling agent 2.08 2.92 1.25 1.25 2.8 6.20 4.13 thermosensitive food gelling agent (eg pectin) (g/100g) 4.6 2.0 0.3 0.78 5.1 0.8 0 Branched polysaccharides (g/100g) 0.5 0.5 0.5 0.02 0.05 0.2 0.5 Microalgae (g/100g) 0.02 0.02 0.02 0.02 0.02 0.02 0 Salt (NaCl) (g/100g) 1.9 4.5 1.9 1.9 1.9 1.9 1.9 Flavor (g/100g) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Calcium hydroxide (g/100g) 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Water (g/100g) 79 78 78 78 77 79.6 79.6

The food compositions, spread to a thickness of 5 mm, are cooked at 80°C for 15 minutes.

The seafood substitute is then cut, vacuum-packed and pasteurized. Blind biochemical and organoleptic analyses are carried out to characterize the different compositions. Table 2 below shows the contents measured in the seafood substitute according to the compositions used. HAS B C D 1 2 3 Content in the substitute Protein (g/100g) 5.75 8.05 11.5 11.5 9.66 14.26 14.26 Lipids (g/100g) 23 23 23 23 23 23 23 of which unsaturated fatty acids 63% 49% 63% 63% 63% 63% 60% of which polyunsaturated fatty acids 28% 9% 28% 28% 28% 28% 24% Branched polysaccharides (g/100g) 1.15 1.15 1.15 0.046 0.11 0.46 1.15 Sodium (mg/100g) 550 1300 550 550 550 550 550 Water (g/100g) 53 52 52 52 52 53 53

Substitutes A, B, C and D do not have the texture expected for a seafood substitute, especially fish slices. In addition, substitute B has an unpleasant flavor. Substitutes 1, 2 and 3 have expected textures.

The invention may be the subject of numerous variants and applications other than those described above. In particular, unless otherwise indicated, the different structural and functional features of each of the embodiments described above should not be considered as combined and/or closely and/or inextricably linked to each other, but on the contrary as simple juxtapositions. Furthermore, the structural and/or functional features of the different embodiments described above may be the subject in whole or in part of any different juxtaposition or any different combination.

Claims (11)

Food composition for the preparation of a substitute for a seafood product, preferably intended for human consumption, said food composition comprising:

• At least 70% by weight of water;
• At least 3.0% by weight of protein, preferably vegetable protein;
• Less than 15% by weight of lipids, said lipids comprising more than 9% by weight of C18-C22 polyunsaturated fatty acids;
• At least 1% by weight of heat-resistant food gelling agent, the mass ratio of proteins to heat-resistant food gelling agent being at least 1.90; preferably at least 2.00; and
• At least 0.05% by weight of branched polysaccharides preferably selected from: cellulose and/or hemicellulose.

Food composition according to claim 1, characterized in that it further comprises marine algae, freshwater microalgae, marine microalgae, halophytic plants or their mixtures; preferably in the form of an extract or in micronized form. Food composition according to one of the preceding claims, characterized in that the mass ratio of proteins to heat-resistant food gelling agent is at least 2.10. Food composition according to one of the preceding claims, characterized in that the heat-resistant food gelling agent is selected from: Konjac flours or gums, alginate, gellan gum, or mixtures thereof. Food composition according to one of the preceding claims, characterized in that it comprises less than 20% by weight of food gelling agent. Food composition according to one of the preceding claims, characterized in that it comprises between 0.9% and 1.1% by weight of konjac flours, gums and/or glucomannan. Food composition according to one of the preceding claims, characterized in that the proteins have a mass quantity of leucine greater than the cumulative mass quantity of phenylalanine and tyrosine. Food composition according to one of the preceding claims, characterized in that it further comprises at least 1% by weight of heat-sensitive food gelling agent, preferably, the heat-sensitive food gelling agent is selected from: starches, pectin, agar-agar and their mixtures. Process for manufacturing a substitute for a seafood product intended for animal consumption comprising:

• A step of dosing (110) the ingredients of a food composition according to one of claims 1 to 8;
• A step of mixing (120) the food composition, by a mixing device, so as to form a food paste; and
• A step of cooking (140) the food paste by a cooking means intended to form a substitute for a seafood product from the food paste.

Substitute for a seafood product intended for animal consumption capable of being obtained by a process according to claim 9. Substitute for a seafood product intended for animal consumption according to the preceding claim, characterized in that it comprises a food matrix comprising:

• At least 43% by weight of water;
• At least 6.2% by weight of proteins, preferably vegetable proteins;
• Less than 34% by weight of lipids, said lipids comprising more than 9% by weight of C18-C22 polyunsaturated fatty acids; and
• At least 0.11% by weight of branched polysaccharides selected from: cellulose and/or hemicellulose.