The present invention relates to the use of a compound according to formula (I)

##STR00001## in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5, or even a C.sub.1 to C.sub.3, alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents OH; and/or when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group;
as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

A process for preparing fish bone powder according to this invention generally comprising at least 4 steps: pre-heating, removing of impurity, drying and milling to derive a calcium-rich bone powder product that contains calcium in the range of 18-22 g/100 g of the final product. In addition, the bone powder particle size obtained is less than 100 microns and contains high levels of protein, fat, and essential minerals, such as sodium and phosphorus. The source of bone can be obtained from any fishes, preferably from tuna.

The present invention relates to a method for manufacturing a meat substitute for crustacean meat. A method for manufacturing a meat substitute for crustacean meat, according to one embodiment of the present invention, comprises (S100) a step for dissolving starch in water to prepare a starch gel, and (S200) a step for adding the starch gel into an external nozzle of a 3D printer, which has a double nozzle in which an internal nozzle is inserted and arranged inside the external nozzle, adding a fish meat composition into the internal nozzle, then discharging the starch gel and fish meat composition at the same time and 3D-printing into a predetermined form.

A novel procedure for the obtention of seaweed flour from red algae following the steps of (a) selection of a red seaweed of interest; (b) cold wash; (c) treatment in brine; (d) hot wash; (e) cold wash; (f) alcoholic wash; (g) wet grinding; (h) pre-dry; (i) dry; and j) dry grinding and sieving. The seaweed flour obtained from this process is an ingredient to food, especially milk-based aliments such as desserts, yogurts, ice cream or whipping cream, although it also may be useful as texturizing and emulsifier in meat or vegan analogues preparations.

A method of preparation and use of fish gelatin for foods, and in particular a powdered fish gelatin that can be easily reconstituted and used for traditional dishes such as jelled fish sauce. The fish sauce jelly in a powder form is produced from fish scales which, when put into a cooking fish pot, will become a jelly after it is refrigerated, to replace traditional fresh fish skin that was used as a jelling agent. The fish gelatin it is made out of scales from fish such as tilapia that has undergone a deodorizing and dehydrating procedure, and is crushed into a powder.

A method of preparing a meat product is disclosed. The method can comprise providing meat having a first texture, the first texture comprising a plurality of loosely-bound or unbound pieces of the meat. The meat with the first texture can be placed in a chamber. The temperature and the pressure in the chamber can be simultaneously increased to change the first texture to a second texture comprising a single unified body of meat, the second texture of the meat being sliceable.

A method for washing fish flesh to remove water soluble sarcoplasmic proteins includes producing a mixture by combining wash water with fish flesh having sarcoplasmic and myofibrillar proteins, wherein the wash water removes some of the sarcoplasmic protein from the fish flesh; depositing the mixture on a screen separator. The wash water having sarcoplasmic proteins is separated from the mixture while a speed of the screen separator and a speed of the mixture at the interface with the screen separator remains about equal and reducing or eliminating shear forces at the interface between the screen separator and the fish flesh. Thus, washed fish flesh fish flesh with an increase in a percent of myofibrillar protein retained in the fish flesh is produced. In order to have a speed of the screen separator belt be equal with a speed of the mixture at the interface, the perforated screen separator is stationary, vibrating only in the up and down direction, advancing slowly or fast, or advancing only intermittently, while the wash water is allowed to percolate through the fish flesh and exit the perforated screen.

A meat dewatering assembly (10) includes a support frame (12), a twin screw dewatering unit (14), a drive assembly (16) coupled with the unit (14), and a perforated housing (60). The unit (14) has a pair of tapered, non-parallel, intermeshed, helically flighted screws (52, 54) presenting nip clearances (59) between the fighting (55). The drive assembly (16) serves to counter-rotate the screws (52, 54). In use, emulsified meat is passed into the housing (60) during counter-rotation of the screws (52, 54), in order to compress the meat within the clearances (59) and thereby express water from the meat. Adjustment collars (38) permit selective size alteration of the nip clearances (59).

A control method for improving forming and 3D precise printing performance of a thawed surimi system relates to the field of 3D printing food material preparation technologies. In the present invention, steps including thawing, mixing, grinding, performing, printing, setting, and cooking are performed on frozen surimi. A thawed surimi gel system of the present invention can reduce the printing temperature, and increase the discharging rate and the three-dimensional forming rate. In the present invention, an acid-induced surimi gel is formed by adding linseed gum and glucolactone, and the surimi gel has stable viscosity and fluidity. The surimi slurry is minced and does not easily cause blockage, and discharging is smooth. By means of 3D precise printing technology, the surimi gel system of the present invention may be made into a cold dish of fish product that retains original properties and taste of the surimi product.

The present invention provides a pasta-like shaped edible product comprising surimi, fish or portions thereof, prepared by a process consisting of the steps of: a. chopping frozen surimi to chips; b. introducing the surimi chips in a predetermined ratio to cold water and salt to provide a mixture; c. providing additives to said mixture; d. homogenizing under vacuum; e. adding vegetable oil and homogenizing to a homogenic emulsion; f. injecting the mass to a pasta molding head; g. refrigerating said mass for at least about 6 hours; h. molding a predetermined shape; i. transporting said molded pasta on a conveyor belt heated to about 40 to about 50 degrees Celsius; j. cooling said edible product for about 4 hours at about 4 degrees Celsius to about 6 degrees Celsius.