Simulated shellfish product of improved texture

Abstract

To provide a shellfish analogue product which simulates the natural texture of real shellfish meat.SOLUTION: There is provided a shellfish analogue product which comprises: alginate at a level of from 1.5% to 5% by weight of the analogue product; a sequestrant at a level sufficient to chelate any divalent ions present in water prior to alginate reaction with calcium ions; starch at a level of from 2% to 6% by weight of the analogue product; protein at a level of from 3% to 12% by weight of the analogue product; a calcium salt at a level of from 2% to 5% by weight of the analogue product; konjak, liquid filled calcium-alginate beads, or a combination of konjak and liquid filled calcium-alginate beads; and water at a level of from 60% to 75% by weight of the analogue product.SELECTED DRAWING: None

Description

[Technical field]

[0001] This application claims the benefit of priority to U.S. Provisional Patent Application No. 62 / 849,484, filed May 17, 2019, which is incorporated by reference in its entirety.

[0002] FIELD OF THEINVENTION The present invention relates to simulated crustacean products having an improved texture that resembles the firmness and mouthfeel of real crustacean products. [Background technology]

[0003] 2. Background of the Invention Consumers are keen on plant-based alternatives to shellfish, provided that such substitutes offer a one-to-one replacement for traditional shellfish in terms of their taste, texture, flavour and performance compared to wild-caught or farmed shellfish. Traditional shellfish such as shrimp are also disruptive to ecosystems when farmed and are associated with high bycatch rates when harvested. High-quality shellfish analogues have the potential to meet new consumer tastes while reducing consumption of traditionally sourced shellfish.

[0004] A shift in consumer habits toward the consumption of plant-based analogs has precedent in the dairy and beef industries, where purchases of animal-based products have declined significantly and purchases of plant-based analogs have increased. This is primarily true when the plant-based alternatives have comparable quality to their animal-based counterparts. However, commercially available shellfish substitute products are limited in their ability to mimic the taste, texture, and presentation of wild-caught or farmed shellfish.

[0005] Prior art examples include shellfish analog products, seafood analog products, and meat analog products, which are made by combining proteins with alginates and reacting the combination with calcium salts in the presence of heat to produce a gel, which is then molded, for example, into the shape of shrimp or meat using a mold. The finished products are typically frozen. Prior art patentees claim that when thawed, the shrimp analog products have the desired texture and chewiness of wild shrimp. Examples include those described in U.S. Patent No. 4,554,166 to Morimoto, U.S. Patent No. 4,396,634 to Shenouda et al., and U.S. Patent Application Publication No. 2003 / 0211228 to Ballard.

[0006] Wu et al., U.S. Patent No. 4,994,366, discloses a process for forming simulated shellfish products, including using a mixture of surimi paste, preferably from Alaska pollock, starch, protein, and konjac powder. In an attempt to improve the texture of shrimp analog products, one of the inventors filed a patent application, U.S. Patent Application Publication No. 2018 / 0084815, which describes an analog product that includes a hydrocolloid material, a protein material, and an algae extract. However, these products fall short of the true texture and mouthfeel of natural shellfish.

[0007] In order for the analog products to achieve foodstuff market penetration, there remains a need in the art to produce a shellfish analog product that truly resembles the texture and mouthfeel of natural shrimp and shellfish products, which would fully capture consumer interest in alternatives. The invention disclosed herein overcomes the deficiencies in the art. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] U.S. Patent No. 4,554,166 [Patent Document 2] U.S. Patent No. 4,396,634 [Patent Document 3] US Patent Application Publication No. 2003 / 0211228 [Patent Document 4] U.S. Patent No. 4,994,366 [Patent Document 5] US Patent Application Publication No. 2018 / 0084815 Summary of the Invention

[0009] The present invention discloses an improved simulated shellfish analog product that has a texture similar to that of real shellfish products, particularly the firmness and mouthfeel of the real product. The technology is applicable to all crustacean or shellfish products.

[0010] In one embodiment, a shellfish analog product that mimics the natural texture of real shellfish meat includes alginate, on the order of 1.5% to 5% by weight of the shrimp analog product; a sequestering agent, on the order of 2% to 6% by weight of the analog product; protein, on the order of 3% to 12% by weight of the analog product; calcium salt, on the order of 2% to 5% by weight of the analog product; konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; and water, on the order of 60% to 75% by weight of the analog product.

[0011] In one embodiment, the shellfish analog product is a shrimp analog product.

[0012] As used herein, all percentages are based on weight composition of similar products unless otherwise specified. [The present invention 1001] A shellfish simulant product that mimics the natural texture of real shellfish meat, with alginates at a level of 1.5% to 5% by weight of similar products; a sequestering agent sufficient to chelate any divalent ions present in the water prior to alginate reaction with calcium ions; With starch to the extent of 2% to 6% of similar products by weight; With protein of the order of 3% to 12% of similar products by weight; with calcium salts at an amount of 2% to 5% by weight of similar products; Konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; Water content is about 60% to 75% of similar products by weight. Shellfish-like products, including: [The present invention 1002] The crustacean-like product of the present invention 1001, wherein the crustacean is shrimp, lobster, or crab. [The present invention 1003] The crustacean-like product of the present invention 1002, wherein the crustacean is shrimp. [The present invention 1004] Any of the above crustacean analog products of the present invention, which contain konjac. [The present invention 1005] The crustacean-like product of the present invention 1004, wherein the konjac has the following dimensions: length 0.5 mm to 8 mm and diameter 0.5 mm to 4 mm. [The present invention 1006] A crustacean-like product according to the present invention 1004 or 1005, in which konjac is incorporated at a level of 10% to 25% of the similar product. [The present invention 1007] Any of the preceding shellfish analog products of the present invention comprising liquid-filled calcium alginate beads. [The present invention 1008] A shellfish-like product of the present invention 1007, incorporating liquid-filled calcium alginate beads at a level of 5% to 15% of the similar product. [The present invention 1009] Any of the above crustacean analog products of the present invention, wherein the alginate is sodium alginate or potassium alginate. [The present invention 1010] Any of the preceding shellfish analog products of the present invention, wherein the sequestering agent is selected from the group consisting of sodium citrate, tetrasodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, sodium tripolyphosphate, sodium carbonate, and combinations thereof. [The present invention 1011] The shellfish analog product of the present invention, wherein the sequestering agent is sodium citrate in an amount of about 0.10% to about 0.50% by weight of the shellfish analog product. [The present invention 1012] Any of the above crustacean analog products of the present invention, wherein the starch is a physically or chemically modified starch. [The present invention 1013] The shellfish analog product of claim 10, wherein the starch is selected from the group consisting of tapioca starch, potato starch, sago starch, pea starch, wheat starch, waxy or high amylose starch, and combinations thereof. [The present invention 1014] The crustacean analog product of the present invention 1012 or 1013, wherein the modified starch is potato starch. [The present invention 1015] Any of the preceding shellfish analog products of the present invention, wherein the calcium salt is encapsulated such that it does not react with the alginate in solution until the calcium reaches a temperature of 120°F to 150°F. [The present invention 1016] Any of the preceding shellfish analog products of the present invention, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, monocalcium phosphate, and combinations thereof. [The present invention 1017] The shellfish analogue product of invention 1015 or invention 1016, wherein the calcium salt is encapsulated calcium lactate. [The present invention 1018] Any of the preceding shellfish analog products of the present invention, wherein the protein is selected from the group consisting of soy protein isolate, soy protein concentrate, pea protein isolate, pea protein concentrate, rice protein isolate, rice protein concentrate, potato protein isolate, potato protein concentrate, chickpea protein isolate, chickpea protein concentrate, algae protein isolate, algae protein concentrate, mung bean protein isolate, mung bean protein concentrate, and combinations thereof. [The present invention 1019] The shellfish analog product of the present invention, wherein the protein is soy protein isolate. [The present invention 1020] Any of the above-mentioned Crustacean analog products of the present invention further comprising a sweetener in an amount of about 1% to 4% by weight of the Crustacean analog product. [The present invention 1021] The shellfish analog product of the present invention 1020, wherein the sweetener is selected from the group consisting of stevia, agave, honey, coconut sugar, sugar cane juice, white granulated sugar, sugar derivatives, fructose, high-intensity sugar substitutes, and combinations thereof. [The present invention 1022] The crustacean analogue product of invention 1020 or invention 1021, wherein the sweetener is white granulated sugar. [The present invention 1023] Any of the above-mentioned Crustacean analog products of the present invention further comprising sodium chloride, potassium chloride, or a combination thereof in an amount of about 0.1% to 1% by weight of the Crustacean analog product. [The present invention 1024] Any of the preceding shellfish analog products of the present invention further comprising a natural colorant that mimics the color of shrimp selected from the group consisting of lycopene, beta-carotene, turmeric, beet, berry extracts, and combinations thereof. [The present invention 1025] Any of the preceding shellfish analog products of the present invention comprising a combination of konjac and liquid-filled calcium alginate beads. [The present invention 1026] with alginates to the extent of 2.5% to 3.5% by weight of the crustacean-like product; and starch to the extent of 2%-3% of the shellfish-like product by weight; With protein on the order of 5%-7% of shellfish-like products by weight; with calcium salts to the extent of 2% to 3.5% by weight of the shellfish-like product; Konjac accounts for about 12% to 15% of shellfish-like products by weight. Any of the crustacean analog products of the present invention comprising: [The present invention 1027] Any of the above-mentioned Crustacean analog products of the present invention further comprising a hydrocolloid in an amount of about 0.1 to 3% by weight of the Crustacean analog product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Detailed Description The present invention is directed to improved shellfish anatomical products, which contain ingredients in the ranges described herein (by weight of the product) and have a texture (and other organoleptic properties) similar to the firmness and mouthfeel of real shellfish products.

[0014] In one embodiment, the crustacean analog product comprises alginate, on the order of 1.5% to 5% by weight of the shrimp analog product; a sequestering agent sufficient to chelate any divalent ions present in the water prior to alginate reaction with calcium ions; starch, on the order of 2% to 6% by weight of the analog product; protein, on the order of 3% to 12% by weight of the analog product; calcium salt, on the order of 2% to 5% by weight of the analog product; konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; and water, on the order of 60% to 75% by weight of the analog product.

[0015] Shellfish products include, but are not limited to, shrimp, lobster, and crab.

[0016] In one embodiment, the shellfish analog product is a shrimp analog product.

[0017] In one embodiment, the konjac is present in the shellfish analog product in a solid form having the shape of a cylinder or grain-like particle. In one embodiment, the size of the konjac particles ranges from 0.5 mm to 8 mm in length and 0.5 mm to 4 mm in diameter. The konjac may be incorporated into the shellfish analog product to the extent of 10% to 25% of the shellfish analog product by weight.

[0018] Konjac is a firm alkalized gel of konjac flour that has been dissolved in water and reacted with salts such as calcium hydroxide. Konjac flour is derived from the corm of the Amorphophallus konjac plant, also known as konnyaku, konjac root, devil's tongue, and elephant konjac. Konjac particles are approximately 97% water, with the remaining 3% being mostly fiber in the form of a viscous substance called glucomannan, along with trace amounts of protein, starch, and minerals such as calcium.

[0019] Konjac flour or glucomannan fiber, in its unreacted state, is not effective in producing the firm texture and texturally diverse mouthfeel that is essential to recreating the shellfish-like texture in the present invention. Alternative names for Konjac flour include Konjac flour and Konnyaku powder.

[0020] In one embodiment, konjac is present alone in the shellfish analog product without liquid-filled calcium alginate spheres or beads.

[0021] In another embodiment, konjac is present in the shellfish analog product along with liquid-filled calcium alginate spheres or beads.

[0022] In a further embodiment, the liquid-filled calcium alginate spheres or beads are present alone in the shellfish analog product without any konjac.

[0023] The konjac and / or liquid-filled calcium alginate spheres or beads act as ingredients to modify the texture of the like product, as described below.

[0024] In one embodiment, when the shellfish analog product includes liquid-filled calcium alginate spheres or beads, they are added at about 5% to 15% by weight, or at about 8% to 12% by weight.

[0025] In one embodiment, the liquid-filled calcium alginate spheres or beads are made by a process in which alginate gel is dripped into a calcium solution to produce a round product containing a liquid center resembling the texture of caviar. In one embodiment, the liquid-filled calcium alginate beads range in size from about 0.5 mm to about 6 mm in diameter. Further information regarding the production of liquid-filled calcium alginate spheres is incorporated herein by reference. www.molecularrecipes.com / spherification-class / 7-tips-making-spherification-caviar / can be found in.

[0026] The shellfish analog products disclosed herein incorporate an alginate salt, which in one embodiment is sodium alginate, hi another embodiment, the alginate salt is potassium alginate.

[0027] The sequestrant, according to one embodiment, is selected from the group consisting of sodium citrate, tetrasodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, sodium tripolyphosphate, sodium carbonate, and combinations thereof.

[0028] A sequestering agent may be incorporated into the shellfish analog product in an amount of 0.10% to 0.50% of the analog product by weight. In one embodiment, the sequestering agent is sodium citrate. The sequestering agent functions to chelate any divalent ions present in the water prior to reaction with the alginate and calcium.

[0029] The starch incorporated in the shellfish analog product is used to provide freeze-thaw stability to the shellfish analog product by retaining free water within the gel matrix. The starch can be either native starch or a physically or chemically modified starch such as pregelatinized starch, acid degraded starch, crosslinked starch, stabilized starch, OSA starch, or starches with substitutions to provide the benefits of thermo-irreversible gels, freeze-thaw stability, and process resistance.

[0030] In one embodiment, the starch is a physically modified starch. For example, such modification may be a hydrothermal treatment to provide process resistance. In one embodiment, the modified starch is selected from the group consisting of tapioca starch, waxy tapioca starch, corn starch, waxy corn starch, high amylose corn starch, rice starch, waxy rice starch, potato starch, pea starch, sago starch, wheat starch, and combinations thereof.

[0031] The calcium salt, according to one embodiment, is encapsulated such that the calcium cannot react with the alginate until the calcium alginate solution reaches a temperature of 120°F to 150°F and the calcium is released from the encapsulating material. In one embodiment, the calcium salt is encapsulated in a lipid or edible wax effective to prevent calcium from interacting with its environment until it is heated to said temperature range. In one embodiment, the encapsulated calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, monocalcium phosphate, and combinations thereof. In one particular embodiment, the calcium salt is encapsulated calcium lactate.

[0032] The shellfish analog product incorporates a protein that may be selected from any of the following: soy protein isolate, soy protein concentrate, pea protein isolate, pea protein concentrate, rice protein isolate, rice protein concentrate, potato protein isolate, potato protein concentrate, chickpea protein isolate, chickpea protein concentrate, algae protein isolate, algae protein concentrate, mung bean protein isolate, mung bean protein concentrate, lentil protein, fava bean protein, white kidney bean protein, textured vegetable protein (TVP), and combinations thereof. In one particular embodiment, the protein is soy protein isolate.

[0033] The shellfish analog products disclosed herein may also include hydrocolloids. Suitable hydrocolloids include, but are not limited to, konjac gum, carrageenan, locust bean gum, gellan gum, pectin, xanthan gum, guar gum, gum arabic, and combinations thereof. The gums may be combined synergistically to emulsify, provide a suspension, create mouthfeel, increase viscosity, and produce unique gel properties similar to seafood analogs. When present, hydrocolloids may be present at levels or amounts of about 0.1-3% by weight of the shellfish analog product.

[0034] In one embodiment, alginates, carrageenan, and locust bean are used to improve the softness of the product. The addition of low acyl gellan gum may be added to improve the crispness of the product. Acacia gum as a binder, when added at 0.5-3%, can create a fibrous texture, increased chewiness, improved mouthfeel, and reduced chewiness.

[0035] In one particular embodiment, the analog product is a shrimp analog product comprising sodium alginate at about 2.5% to 3.5% by weight, a sequestering agent at about 0.10% to 0.20% by weight, physically modified starch at about 2% to 3% by weight, protein at about 5% to 7% by weight, konjac particles at about 12% to 15% by weight, and sequestering calcium salt at about 2% to 3.5% by weight.

[0036] The shellfish analog products disclosed herein may also include optional ingredients such as sweeteners, salts, and flavoring agents.

[0037] When the shellfish analog product contains a sweetener, it is present in an amount of about 1% to 4% of the analog product by weight. In one embodiment, the sweetener is selected from any of the following: stevia, agave, honey, coconut sugar, cane sugar, cane juice, white granulated sugar, sugar derivatives, fructose, high-intensity sugar substitutes, and combinations thereof. However, other sweeteners are known and may be used. In one embodiment, the sweetener is white granulated sugar.

[0038] If the analogous product contains salt, it may be selected from sodium chloride, potassium chloride, and combinations thereof, to the extent of 0.1% to 1% of the analogous product by weight. Other salts may also be used.

[0039] If the analog product includes coloring, it may include natural or artificial coloring. In one embodiment, the coloring includes colors that mimic the color of natural shrimp. Natural coloring includes, but is not limited to, lycopene, beta-carotene, turmeric, beet, berry extracts, and combinations thereof. In one embodiment, if coloring is included, it is included after the shellfish analog product is heated and demolded and before it is cooled and frozen.

[0040] If flavoring is added to the simulant product, it may be a natural or artificial seafood flavoring formulated to mimic the taste of shrimp. Such natural seafood flavorings and their incorporation into the shellfish simulant product are known in the art. In one embodiment, the flavoring is included in the shellfish simulant product to the extent or amount of about 0.06% to 0.1% by weight. In another embodiment, the flavoring is included in the shellfish simulant product to the extent or amount of about 2% to 3% by weight.

[0041] According to one embodiment, the shellfish analog product is a vegetarian product in that it does not contain any animal products or animal derived products.

[0042] The present invention relates to a unique combination of ingredients that, when properly combined and made into a finished product, more closely mimics the natural texture of real crustacean (e.g., shrimp) meat (i.e., a product made of cells rather than a continuous gel). Natural shrimp are complex structures made of compressed muscle fibers, each of which is a living cell. The muscle cells are made of cell membranes that contain an aqueous environment within which tiny organelles and proteins are suspended. These muscle cells can thus be thought of as elongated, microscopic water balloons, similar to water balloons in which the cell membrane contains its liquid environment, just as an elastic balloon contains pressurized water. This pressure within a living cell is the turgor pressure, which, if the membrane (i.e., the elastic balloon) breaks, causes the water contained within it to pop with some force. In cooked prawn tails, this natural turgor pressure of each cell is what gives the product its characteristic firmness. Upon chewing by the consumer, the rupture of numerous cells imparts the characteristic "crisp," "crunchy," and "fibrous texture" desired by most consumers. To date, simulated shrimp analogs made from either animal or vegetable proteins or hydrocolloids have consisted primarily of continuous gels that do not impart the characteristics of heterogeneous cell rupture upon chewing.

[0043] The inventors have produced a crustacean analog product that provides a chewing sensation that more closely resembles that of natural shrimp. This is achieved by careful blending of various types of inclusions, specifically physically modified starch, konjac, and / or liquid-filled calcium alginate spheres or beads, some of which exhibit turgor pressure and some of which do not (but which nonetheless provide a chewing sensation similar to that of living cells with turgor pressure), into a continuous gel matrix that has the necessary properties required to properly embed all the inclusions. For example, physically modified starch, in addition to being effective in creating freeze-thaw stability, also swells upon heating to form fine beads that exhibit turgor pressure and help to break the continuity of the continuous gel matrix provided by the alginate / protein / calcium gel matrix. In one embodiment, oil can be added in an amount of about 1-5% by weight to reduce the stiffness of the gel matrix by creating weak points in the gel structure. In embodiments incorporating konjac, the konjac particles not only disrupt the continuity of the continuous gel matrix composition, but also impart fibrous, muscle cell-like chewing properties due to their very tough texture (high strength and deformability). In embodiments incorporating liquid-filled calcium alginate spheres or beads, the fine alginate spheres or beads are made of an outer membrane of calcium alginate with a liquid center. These combinations can impart turgor pressure.

[0044] Shellfish analog products achieve many of the desirable organoleptic properties of natural crustaceans. Some such properties include, but are not limited to, hardness, springiness, gumminess, chewiness, adhesiveness, and cohesiveness. Adhesiveness is defined as the degree to which a sample adheres to a surface. Hardness is defined as the force required to initially bite through a sample, usually with a probe, to achieve a given deformation. Resilience is defined as how well a product resists regaining its original shape and size. Springiness is the degree to which a sample bounces back after the force is removed. Cohesiveness is defined as the degree to which a sample deforms rather than crumbles or breaks. Gummyness is defined as the properties of being cohesive and sticky. Gummyness is the multiplication of hardness and cohesiveness. Chewiness is defined as the sensation of difficulty in chewing due to the continued elastic resistance from the food. Chewiness is the multiplication of hardness, cohesiveness, and springiness. These properties can be tested, for example, using known compression and TPA tests.

[0045] In one embodiment, the shellfish analog product of the present invention has a hardness equivalent to that of real shrimp. Real shrimp has a hardness of about 525 g force. In one embodiment, the shellfish analog product of the present invention has a hardness of about 490 g, or about 450-750 g, or any integer, fraction, or range therein, or about 460-740, or 470-730, 480-720, or 490-710 g, or about 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, or 550 g.

[0046] In one embodiment, the Shellfish analog product of the present invention has a recovery comparable to that of real shrimp, which has a recovery of about 35%. In one embodiment, the Shellfish analog product of the present invention has a recovery of about 55%, or about 30-60%, or any integer, fraction, or range therein, or about 35-55 or 40-50%, or about 30, 35, 40, 45, 50, 55, or 60%.

[0047] In one embodiment, the Crustacean analog product of the present invention has a cohesiveness equivalent to that of real shrimp, which has a cohesiveness of about 0.7%. In one embodiment, the Crustacean analog product of the present invention has a cohesiveness of about 0.8%, or about 0.6 to about 0.8%, or any integer, fraction, or range therein, or about 0.65 to 0.75%, or about 0.6, 0.65, 0.7, 0.75, or 0.8%.

[0048] In one embodiment, the shellfish analog product of the present invention has a springiness comparable to that of real shrimp, which has a springiness of about 65%. In one embodiment, the shellfish analog product of the present invention has a springiness of about 85%, or about 60-85%, or any integer, fraction, or range therein, or about 65-80 or 70-75%, or about 60, 65, 70, 75, 80, or 85%.

[0049] In one embodiment, the shellfish analog product of the present invention has a gummyness equivalent to that of real shrimp, which has a gummyness of about 350. In one embodiment, the shellfish analog product of the present invention has a gummyness of about 390, or about 350-450, or any integer, fraction, or range therein, or about 350-400, or 350-375, or about 350, 360, 370, 380, 390, or 400.

[0050] In one embodiment, the shellfish analog product of the present invention has a chewiness comparable to that of real shrimp, which has a chewiness of about 230. In one embodiment, the shellfish analog product of the present invention has a chewiness of about 310-315, or about 250-350, or any integer, fraction, or range therein, or about 260-340, 270-330, 280-320, or 290-310, or about 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, or 350.

[0051] In one embodiment, the shellfish analog product has any one or more of the above characteristics of hardness, resilience, cohesiveness, springiness, gummyness, or chewiness described above.

[0052] The shellfish analog products of the present invention may be prepared as follows.

[0053] First, a calcium alginate gel is formed as follows: Deionized water is added to the alginate, sequestrant, starch, and protein (and optionally sugar and salt). The sequestrant acts to chelate any divalent ions that may be present in the mixture prior to the alginate-calcium reaction that may occur in the presence of heat later in the process. The ingredients are then combined, for example, using mechanical agitation. The ingredients may be mixed for one or several minutes, depending on the conditions and batch size. Flavorings may then be added to the mixture, if desired. Further mixing, for example, using mechanical agitation, may be required.

[0054] In one embodiment, the formation of calcium alginate gel is a highly controlled reaction. According to this embodiment, careful monitoring during the mixing process is useful to detect any signs of gel formation or excessive air entrapment. Gel formation at this stage may indicate a process error.

[0055] The konjac, encapsulated calcium lactate salt, and / or liquid-filled calcium alginate beads may be added to the mixture and mixed under low shear for one to several minutes until all ingredients are well dispersed and a homogenous mixture with well-dispersed encapsulated calcium lactate salt is achieved.

[0056] The mixture may then be kept at room temperature so as not to promote the formation of a calcium alginate gel.

[0057] The mixture at this point in the process may be in the form of a paste. The paste may then be placed into a mold of the desired shape (e.g., shaped like a natural shrimp). The paste may then be heated in the mold until it reaches a temperature of 185°F to 210°F.

[0058] The like products may then be demolded after heating and then cooled for a period of time (e.g., but not limited to, 2 hours) (e.g., but not limited to, 40°F) and then placed in a freezer until they reach 0°F to achieve the appropriate final texture.

[0059] Thus, in another aspect, the invention is directed to a method of making the shellfish analog product of the invention. The method involves mixing alginate; a sequestering agent; starch; protein; calcium salt; konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; and water. The mixture may then be molded or cast into a desired shape. In one embodiment, the mixture is then heated and then cooled. In one embodiment, the formed product is then chilled in a freezer to achieve the appropriate final texture and form the shellfish analog product.

[0060] The invention is illustrated by the following non-limiting examples. EXAMPLES

[0061] Example 1 A vegetarian shrimp analog product was manufactured utilizing the ingredients in Table 1. The product contained both konjac and liquid-filled calcium alginate spheres.

[0062] (Table 1) TIFF2025004228000001.tif78157

[0063] Liquid-filled calcium alginate spheres were made by a process in which a small droplet of unreacted alginate gel was dropped with a syringe into a bath of calcium solution to produce a circular product containing a liquid center.

[0064] To begin the process of forming calcium alginate gel, deionized water was added to the sodium alginate, sodium citrate, potato starch, soy protein isolate, sugar, and salt. The sodium citrate acted as a sequestrant to chelate any divalent ions that may have been present in the mixture prior to the alginate-calcium reaction that occurs in the presence of heat later in the process. The ingredients were mixed under strong mechanical agitation for approximately 2 minutes. Flavorings were then added to the mixture, and the mixture was mixed under strong mechanical agitation for an additional 3 minutes. Because calcium alginate gel formation is a highly controlled reaction, the mixing process was closely monitored for any signs of gel formation or excess air entrapment. Gel formation at this stage would indicate a process error.

[0065] The konjac, encapsulated calcium lactate salt, and liquid-filled calcium alginate beads were then added to the mixture and mixed for 1-2 minutes under low shear until all ingredients were well dispersed. The mixture was homogenous with well-dispersed encapsulated calcium lactate salt. The mixture was kept at room temperature to avoid promoting the formation of a calcium alginate gel.

[0066] The mixture at this point in the process was in the form of a paste. The paste was placed into a mold shaped like a wild shrimp. The paste was then heated in the mold until it reached a temperature of 195°F.

[0067] After heating, the shrimp analogue products were demolded. The shrimp analogue products were then cooled at 40° F. for 2 hours, and then placed in a freezer until the shrimp analogue products reached 0° F. The analogue products were subjected to a freezing process to achieve the appropriate final texture before serving.

[0068] An in-house trained panel tasted the products and compared them to conventional shrimp samples. The panel summarized their feedback as follows: "Sample 1 (Example 1) crumbled in the same way as the conventional shrimp samples upon first bite. Upon further chewing, the shrimp texture had a fibrous, muscle-like texture that is characteristic of eating shrimp. The crumble in the mouth was similar to that of shrimp. The flavor was subtle and clean, yet distinctive. It had all the flavor elements of shrimp, a slightly salty, slightly sweet and savory taste."

[0069] A trained chef provided the following feedback on cooking and handling the shrimp in various recipes: "The samples handled much like pre-frozen shrimp in various recipes. They can be cooked in all the ways shrimp are known: sauteed, grilled, boiled, baked, and even pureed for use as a shumai filling."

[0070] Example 2 A vegetarian shrimp analog product was prepared utilizing the ingredients in Table 2. This example and the shrimp analog produced differ from Example 1 in that liquid-filled calcium alginate spheres were not incorporated into the mix.

[0071] (Table 2) TIFF2025004228000002.tif78151

[0072] The shrimp analog products produced in this example were tasted by the same trained taste panel. The trained panel summarized their feedback as follows: "The samples were very similar to the first sample (Example 1). One major difference was that there was more of a 'popping' sound when biting into this sample. The fibrous texture of the product was maintained. These samples were slightly harder when chewed than the first sample. The flavor was comparable to the first sample. Overall, this sample was comparable to the conventional shrimp sample tasted."

[0073] The chef provided the same feedback for Example 2 as for Example 1.

[0074] Example 3 Another shrimp analog product was made from the ingredients listed in Table 3. This shrimp analog product did not incorporate liquid-filled calcium alginate spheres.

[0075] (Table 3) TIFF2025004228000003.tif73151

[0076] The manufacturing process was similar to that described in Example 2.

[0077] The shrimp analog products were tasted by the same trained taste panel and summarized as follows: "Sample 3 (Example 3) was similar in texture to Sample 1. The fibrous nature of the product was increased, but the overall texture was softer than that of Sample 1. The flavor was similar to Samples 1 and 2."

[0078] The chef provided the same feedback for Example 3 as for the cooking of Examples 1 and 2.

[0079] Example 4 Another shrimp analog product was made from the ingredients shown in Table 4. This example and the shrimp analog made differed from the previous example in that konjac was not incorporated into the mixture.

[0080] (Table 4) TIFF2025004228000004.tif73151

[0081] The shrimp analog products were tasted by the same trained taste panel and summarized as follows: "Sample 4 (Example 4) was similar in texture to Sample 1, but the overall bite and mouthfeel was softer. The fibrous texture of this product was also significantly less than Sample 1. This sample is best suited for those who prefer a softer, more delicate texture. The flavor was similar to Samples 1 and 2."

[0082] Chefs provided feedback that the handling of this product was similar to the previous sample and noted that this sample seemed to soften a little as it cooked.

[0083] Example 5 Another shrimp simulant product was made from the ingredients shown in Table 5. This shrimp simulant product did not incorporate the liquefied filled calcium alginate spheres and contained a stronger flavor hit.

[0084] (Table 5) TIFF2025004228000005.tif83151

[0085] The shrimp analog products were tasted by the same taste panel and summarized as follows: "Sample 5 (Example 5) was similar in texture to Sample 3 (Example 3), but had a stronger flavor effect."

[0086] Chefs' feedback was that they felt a stronger flavour effect.

[0087] Example 6 The texture properties of one embodiment of the shellfish analog of the present invention were measured using a TA.XT.plus texture analyzer with Exponent software from Stable Micro Systems. The compression test with a TA-23 probe was used to analyze the hardness, springiness, gumminess, chewiness, resilience, and cohesiveness of the shellfish analog samples with the settings shown in Table 6.

[0088] Table 6: TA settings: TPA test TIFF2025004228000006.tif106128

[0089] Samples of the shrimp analog product from Example 5 were tested for firmness, recovery, cohesiveness, springiness, gumminess, and chewiness. The results are shown in Table 7 and are comparable to real shrimp.

[0090] (Table 7) Comparison of properties of crustacean (shrimp) analogues TIFF2025004228000007.tif36155

[0091] The measurements in Table 7 correlated very well with the sensory evaluations performed by trained panelists, confirming that the shrimp analogues provide similar textural characteristics and eating experience to real shrimp.

[0092] The foregoing is not limited in scope by the specific embodiments described herein. Indeed, various modifications and methods provided herein, in addition to those described herein, and their equivalents, will become apparent to those skilled in the art from the above description. Such modifications are intended to be included within the scope of the appended claims.

Claims

1. A shellfish simulant product that mimics the natural texture of real shellfish meat, Alginate, on the order of 1.5% to 5% by weight of similar products; a sequestering agent sufficient to chelate any divalent ions present in the water prior to alginate reaction with calcium ions; Starch to the extent of 2% to 6% of similar products by weight; and protein on the order of 3% to 12% by weight of similar products; Calcium salts, on the order of 2% to 5% by weight of similar products; Konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; Water content of approximately 60% to 75% of similar products by weight Shellfish-like products, including:

2. 2. The shellfish analog product of claim 1, wherein the shellfish is shrimp, lobster, or crab.

3. 3. The shellfish analog product of claim 2, wherein the shellfish is shrimp.

4. 10. The crustacean analog product according to any one of the preceding claims, comprising konjac.

5. 5. The crustacean analog product according to claim 4, wherein the konjac has the following dimensions: length 0.5 mm to 8 mm and diameter 0.5 mm to 4 mm.

6. The crustacean analog product according to claim 4 or claim 5, wherein konjac is incorporated to the extent of 10% to 25% of the analog product.

7. 10. The crustacean analog product of any one of the preceding claims, comprising liquid-filled calcium alginate beads.

8. 8. The shellfish anatomical product of claim 7, wherein the liquid-filled calcium alginate beads are incorporated to the extent of 5% to 15% of the anatomical product.

9. A crustacean analog product according to any one of the preceding claims, wherein the alginate is sodium alginate or potassium alginate.

10. 10. The crustacean analog product of any one of the preceding claims, wherein the sequestering agent is selected from the group consisting of sodium citrate, tetrasodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, sodium tripolyphosphate, sodium carbonate, and combinations thereof.

11. 11. The shellfish analog product of claim 10, wherein the sequestering agent is sodium citrate to the extent of 0.10% to 0.50% by weight of the shellfish analog product.

12. 10. The crustacean analog product according to any one of the preceding claims, wherein the starch is a physically or chemically modified starch.

13. 13. The shellfish analog product of claim 12, wherein the starch is selected from the group consisting of tapioca starch, potato starch, sago starch, pea starch, wheat starch, waxy or high amylose starch, and combinations thereof.

14. 14. The crustacean analog product of claim 12 or claim 13, wherein the modified starch is potato starch.

15. 2. The shellfish analog product of any one of the preceding claims, wherein the calcium salt is encapsulated such that the calcium does not react with the alginate in solution until the calcium reaches a temperature of 120°F to 150°F.

16. 2. The crustacean analog product of any one of the preceding claims, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, monocalcium phosphate, and combinations thereof.

17. 17. The shellfish analog product of claim 15 or claim 16, wherein the calcium salt is sealed calcium lactate.

18. 10. The shellfish analog product of any one of the preceding claims, wherein the protein is selected from the group consisting of soy protein isolate, soy protein concentrate, pea protein isolate, pea protein concentrate, rice protein isolate, rice protein concentrate, potato protein isolate, potato protein concentrate, chickpea protein isolate, chickpea protein concentrate, algae protein isolate, algae protein concentrate, mung bean protein isolate, mung bean protein concentrate, and combinations thereof.

19. 20. The shellfish analog product of claim 18, wherein the protein is a soy protein isolate.

20. 10. The shellfish analog product of any one of the preceding claims, further comprising a sweetener on the order of 1% to 4% of the shellfish analog product by weight.

21. 21. The shellfish analog product of claim 20, wherein the sweetener is selected from the group consisting of stevia, agave, honey, coconut sugar, sugar cane juice, white granulated sugar, sugar derivatives, fructose, high intensity sugar substitutes, and combinations thereof.

22. 22. The shellfish analog product of claim 20 or claim 21, wherein the sweetener is white granulated sugar.

23. 2. The shellfish analog product of any one of the preceding claims, further comprising sodium chloride, potassium chloride, or a combination thereof, to the extent of 0.1% to 1% by weight of the shellfish analog product.

24. 10. The crustacean analog product of any one of the preceding claims, further comprising a natural coloring agent that mimics the color of shrimp selected from the group consisting of lycopene, beta-carotene, turmeric, beet, berry extracts, and combinations thereof.

25. 10. The shellfish analog product of any one of the preceding claims, comprising a combination of konjac and liquid-filled calcium alginate beads.

26. an alginate salt to the extent of 2.5% to 3.5% by weight of the shellfish analogue product; Starch to the extent of 2% to 3% by weight of the shellfish analogue product; and protein on the order of 5% to 7% by weight of the shellfish analogue product; A calcium salt in an amount ranging from 2% to 3.5% by weight of the shellfish analogue product; Konjac accounts for about 12% to 15% of the weight of shellfish-like products. The crustacean analog product according to any one of the preceding claims, comprising:

27. A shellfish analog product according to any one of the preceding claims, further comprising a hydrocolloid to the extent of 0.1-3% of the shellfish analog product by weight.

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