Artificial crustacean products with 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

[0005] ,

[0004] , , ,

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

[0002] Field of the Invention The present invention relates to a simulated crustacean product having an improved texture similar to the firmness and mouthfeel of real crustacean products.

Background Art

[0003] Background of the Invention[[ID=1,9]] Consumers have a strong interest in crustacean alternatives derived from plants that can be substituted one-for-one with conventional crustaceans in terms of their taste, texture, flavor, and appearance compared to wild-caught or farmed crustaceans. Traditional crustaceans such as shrimp also damage the ecosystem when farmed and have a high bycatch rate during capture. High-quality crustacean analogs may be able to meet new consumer preferences while reducing the consumption of crustaceans procured by traditional methods.

[0004] Changes in consumer habits towards the consumption of plant-derived analogs are precedent in the dairy and beef industries, where purchases of animal-derived products have significantly decreased and purchases of plant-derived analogs have increased. This mainly applies when plant-derived alternatives have the same quality as animal-derived alternatives. However, commercially available crustacean alternative products have limitations in their ability to mimic the taste, texture, and appearance of wild-caught or farmed crustaceans.

[0005] Examples of prior art include crustacean-like products, seafood-like products, and meat-like products, which are manufactured by combining proteins with alginates, reacting the combination with calcium salts in the presence of heat to produce a gel, and then shaping this gel into the form of shrimp or meat, for example, using a mold. The finished products are typically frozen. Prior art patent holders claim that when thawed, the shrimp-like products have the desired texture and chewiness of natural shrimp. Examples include those described in U.S. Patent No. 4,554,166 by Morimoto (Patent Document 1), U.S. Patent No. 4,396,634 by Shenouda et al. (Patent Document 2), and U.S. Patent Application Publication No. 2003 / 0211228 by Ballard (Patent Document 3).

[0006] Wu et al., U.S. Patent No. 4,994,366 (Patent Document 4), discloses a process for forming a crustacean product, preferably comprising the step of using a mixture of a surimi paste derived from Alaska pollock, starch, protein, and konjac powder. In an attempt to improve the texture of shrimp-like products, one of the inventors filed U.S. Patent Application Publication No. 2018 / 0084815 (Patent Document 5), describing a similar product comprising a hydrophilic colloidal material, a protein material, and an algae extract. However, these products have not achieved the true texture and mouthfeel of natural crustaceans.

[0007] For similar products to penetrate the food market, there remains a need in the art to manufacture crustacean substitutes that truly resemble the texture and mouthfeel of natural shrimp and crustacean products. This will fully capture consumer interest in substitutes. The invention disclosed herein overcomes the shortcomings 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] U.S. Patent Application Publication No. 2003 / 0211228 [Patent Document 4] U.S. Patent No. 4,994,366 [Patent Document 5] U.S. Patent Application Publication No. 2018 / 0084815 [Overview of the Initiative]

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

[0010] In one embodiment, a crustacean-like product that mimics the natural texture of real crustacean meat comprises: alginate in an amount of 1.5% to 5% by weight of the shrimp-like product; a metal ion chelating agent in an amount sufficient to chelate any divalent ions present in water before the alginate reaction with calcium ions; starch in an amount of 2% to 6% by weight of the similar product; protein in an amount of 3% to 12% by weight of the similar product; calcium salt in an amount of 2% to 5% by weight of the similar product; konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; and water in an amount of 60% to 75% by weight of the similar product.

[0011] In one embodiment, a crustacean-like product is a shrimp-like product.

[0012] As described herein, all percentages are based on the weight composition of similar products unless otherwise specified. [Invention 1001] A crustacean-like product that mimics the natural texture of real crustacean meat. By weight, it contains approximately 1.5% to 5% alginate of a similar product; A metal ion chelating agent sufficient to chelate any divalent ions present in water before the alginate reaction with calcium ions; It contains approximately 2% to 6% of the starch of similar products by weight; By weight, it contains approximately 3% to 12% of the protein of similar products; Approximately 2% to 5% calcium salts by weight compared to similar products; Konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; It contains about 60-75% of the water content of similar products by weight. Products containing crustaceans. [Invention 1002] A crustacean-like product of the present invention 1001, wherein the crustacean is a shrimp, lobster, or crab. [Invention 1003] A crustacean-like product of the present invention 1002, wherein the crustacean is a shrimp. [Invention 1004] A crustacean-like product of the present invention, including konjac. [Invention 1005] A 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. [Invention 1006] A crustacean-like product of the present invention 1004 or 1005, wherein konjac is incorporated in an amount of 10% to 25% of the similar product. [Invention 1007] A crustacean-like product according to the present invention, comprising liquid-filled calcium alginate beads. [Invention 1008] A crustacean-like product of the present invention 1007, wherein liquid-filled calcium alginate beads are incorporated in an amount of approximately 5% to 15% of the similar product. [Invention 1009] A crustacean-like product according to the present invention, wherein the alginate is sodium alginate or potassium alginate. [Invention 1010] The crustacean-like product of any of the present inventions, 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. [Invention 1011] The crustacean-like product of Invention 1010, wherein the sequestering agent is sodium citrate at about 0.10% to 0.50% by weight of the crustacean-like product. [Invention 1012] The crustacean-like product of any of the present inventions, wherein the starch is physically or chemically modified starch. [Invention 1013] The crustacean-like product of Invention 1012, 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. [Invention 1014] The crustacean-like product of Invention 1012 or Invention 1013, wherein the modified starch is potato starch. [Invention 1015] The crustacean-like product of any of the present inventions, wherein the calcium salt is encapsulated so that calcium does not react with alginate in solution until a temperature of 120°F to 150°F is reached. [Invention 1016] The crustacean-like product of any of the present inventions, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, monocalcium phosphate, and combinations thereof. [Invention 1017] The crustacean-like product of Invention 1015 or Invention 1016, wherein the calcium salt is encapsulated calcium lactate. [[ID=*30*]][Invention 1018] A crustacean-like product 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. [Invention 1019] A crustacean-like product of the present invention 1018, wherein the protein is soy protein isolate. [Invention 1020] Any of the crustacean-like products of the present invention further contains a sweetener in an amount of 1% to 4% by weight of the crustacean-like product. [Invention 1021] A crustacean-like product of the present invention 1020, wherein the sweetener is selected from the group consisting of stevia, agave, honey, coconut sugar, sugarcane juice, white granulated sugar, sugar derivatives, fructose, high-intensity sugar substitutes, and combinations thereof. [Invention 1022] A crustacean-like product according to Invention 1020 or Invention 1021, wherein the sweetener is white granulated sugar. [Invention 1023] Any of the crustacean-like products of the present invention further comprising sodium chloride, potassium chloride, or a combination thereof in an amount of approximately 0.1% to 1% by weight of the crustacean-like product. [Invention 1024] Any of the crustacean-like products of the present invention further comprises 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. [Invention 1025] A crustacean-like product of the present invention, comprising a combination of konjac and liquid-filled calcium alginate beads. [Invention 1026] Alginate at a concentration of approximately 2.5% to 3.5% by weight in crustacean-like products; Starch content of approximately 2% to 3% by weight in crustacean-like products; By weight, it contains approximately 5% to 7% of the protein of crustacean-like products; Calcium salts of approximately 2% to 3.5% by weight in crustacean-like products; Konjac, which accounts for about 12% to 15% of the weight of crustacean-like products. A crustacean-like product of the present invention, including any of the above-mentioned products. [Invention 1027] Any of the crustacean-like products of the present invention further contains hydrophilic colloids in an amount of about 0.1 to 3% by weight of the crustacean-like product. [Modes for carrying out the invention]

[0013] Detailed explanation The present invention aims to provide an improved crustacean-like product. The crustacean-like product contains the ingredients described herein (by weight of the product) and has a texture (and other sensory characteristics) that is similar to the firmness and mouthfeel of a real crustacean product.

[0014] In one embodiment, the crustacean-like product comprises: alginate in an amount of 1.5% to 5% by weight of the shrimp-like product; a metal ion chelating agent in an amount sufficient to chelate any divalent ions present in water before the alginate reaction with calcium ions; starch in an amount of 2% to 6% by weight of the similar product; protein in an amount of 3% to 12% by weight of the similar product; calcium salt in an amount of 2% to 5% by weight of the similar product; konjac, liquid-filled calcium alginate beads, or a combination of konjac and liquid-filled calcium alginate beads; and water in an amount of 60% to 75% by weight of the similar product.

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

[0016] In one embodiment, the crustacean-like product is a shrimp-like product.

[0017] In one embodiment, konjac is present in the crustacean-like product in a solid form having the shape of cylinders or grain-like particles. In one embodiment, the size of the konjac particles is in the range of 0.5 mm to 8 mm in length and 0.5 mm to 4 mm in diameter. Konjac may be incorporated into the crustacean-like product in an amount of 10% to 25% by weight of the crustacean-like product.

[0018] Konjac is a hard, alkalized gel made by dissolving konjac powder in water and reacting it with salts such as calcium hydroxide. Konjac powder is derived from the corm of the konjac plant, also known as konjac potato, devil's tongue, or elephant konjac. Konjac particles consist of 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 powder or glucomannan fiber, in its unreacted state, is not effective in creating the firm texture and varied mouthfeel that are essential for recreating the crustacean-like texture in this invention. Other names for konjac powder include konjac flour and konnyaku powder.

[0020] In one embodiment, konjac exists alone in a crustacean-like product without being accompanied by liquid-filled calcium alginate spheres or beads.

[0021] In another embodiment, konjac is present in a crustacean-like product together with liquid-filled calcium alginate spheres or beads.

[0022] In a further embodiment, liquid-filled calcium alginate spheres or beads exist alone in a crustacean-like product without any konjac.

[0023] Konjac and / or liquid-filled calcium alginate spheres or beads may function as texture-altering additives in similar products, as described below.

[0024] In one embodiment, if the crustacean-like product contains liquid-filled calcium alginate spheres or beads, they are added in an amount of approximately 5% to 15% by weight, or 8% to 12% by weight.

[0025] In one embodiment, liquid-filled calcium alginate spheres or beads are produced by a process of dropping an alginate gel into a calcium solution to produce a circular product containing a liquid center with a texture similar to caviar. In one embodiment, the size of the liquid-filled calcium alginate beads ranges from about 0.5 mm to about 6 mm in diameter. Further information relating to the production of liquid-filled calcium alginate spheres is incorporated herein by reference. www.molecularrecipes.com / spherification-class / 7-tips-making-spherification-caviar / It can be found there.

[0026] The crustacean-like products disclosed herein incorporate an alginate, which in one embodiment is sodium alginate. In another embodiment, the alginate is potassium alginate.

[0027] According to one embodiment, the metal ion chelating agent is selected from the group consisting of sodium citrate, tetrasodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, sodium tripolyphosphate, sodium carbonate, and combinations thereof.

[0028] The metal ion chelating agent may be incorporated into the crustacean-like product in an amount of 0.10% to 0.50% by weight of the similar product. In one embodiment, the metal ion chelating agent is sodium citrate. The metal ion chelating agent functions to chelate any divalent ions present in water before the reaction between the alginate and calcium.

[0029] Starch incorporated into crustacean-like products is used to provide freeze-thaw stability to the product by retaining free water within the gel matrix. The starch may be natural starch or physically or chemically modified starch such as pregelatinized starch, acid-hydrolyzed starch, cross-linked starch, stabilized starch, OSA starch, or starch with substitutions to provide advantages such as heat irreversible gel, freeze-thaw stability, and process resistance.

[0030] In one embodiment, the starch is physically processed starch. For example, such processing may be hot water treatment to provide process resistance. In one embodiment, the processed 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] In one embodiment, the calcium salt 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 that is effective in preventing the calcium from interacting with its environment until it is heated to the aforementioned 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] Crustacean-like products incorporate proteins 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, algal protein isolate, algal protein concentrate, mung bean protein isolate, mung bean protein concentrate, lentil protein, broad bean protein, white bean protein, textured vegetable protein (TVP), and combinations thereof. In one particular embodiment, the protein is soy protein isolate.

[0033] The crustacean-like products disclosed herein may also contain hydrophilic colloids. Suitable hydrophilic colloids 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, resulting in a suspension, creating a mouthfeel, increasing viscosity, and producing characteristic gel properties similar to those of seafood-like products. If present, the hydrophilic colloids may be present in an amount or quantity of about 0.1–3% by weight of the crustacean-like product.

[0034] In one embodiment, alginates, carrageenan, and locust beans are used to improve the softness of the product. Low-acylgellan gum may be added to improve the crispness of the product. Acacia gum, when added in concentrations of 0.5-3%, can produce a fibrous texture, increased chewiness, improved mouthfeel, and reduced chewiness.

[0035] In one particular embodiment, the similar product is a shrimp-like product comprising approximately 2.5% to 3.5% by weight of sodium alginate, approximately 0.10% to 0.20% by weight of a metal ion chelating agent, approximately 2% to 3% by weight of physically processed starch, approximately 5% to 7% by weight of protein, approximately 12% to 15% by weight of konjac particles, and approximately 2% to 3.5% by weight of encapsulated calcium salt.

[0036] The crustacean-like products disclosed herein may also contain optional ingredients such as sweeteners, salt, and flavorings.

[0037] If a sweetener is included in a crustacean-like product, it is present in an amount of approximately 1% to 4% by weight of the product. 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 also known and may be used. In one embodiment, the sweetener is white granulated sugar.

[0038] If the similar product contains salt, this may be selected from sodium chloride, potassium chloride, and combinations thereof, in an amount of approximately 0.1% to 1% by weight of the similar product. Other salts may also be used.

[0039] If the similar product contains colorants, these may include natural or artificial colorants. In one embodiment, the colorants include colors that mimic the natural color of shrimp. Natural colorants include, but are not limited to, lycopene, beta-carotene, turmeric, beet, berry extracts, and combinations thereof. In one embodiment, if colorants are included, they are included after the crustacean-like product has been released from the mold after heating and before it has been cooled and frozen.

[0040] If flavorings are added to the similar product, these may be natural or artificial seafood flavorings formulated to mimic the flavor of shrimp. Such natural seafood flavorings and their incorporation into crustacean-like products are known in the art. In one embodiment, the flavoring is included in the crustacean-like product in an amount or quantity of about 0.06% to 0.1% by weight. In another embodiment, the flavoring is included in the crustacean-like product in an amount or quantity of about 2% to 3% by weight.

[0041] According to one embodiment, crustacean-like products are vegetarian products in that they do not contain animal products or products derived from animals.

[0042] This invention relates to a specific combination of ingredients that, when properly combined into a finished product, more closely mimics the natural texture of real crustacean meat (i.e., a product consisting of cells rather than a continuous gel). Natural shrimp are complex structures composed of compressed muscle fibers, each of which is a living cell. Muscle cells are composed of a cell membrane, which contains an aqueous environment within which small organelles and proteins are suspended. Thus, these muscle cells can be thought of as elongated, microscopic water balloons, with the cell membrane resembling a water balloon containing its liquid environment, just as an elastic balloon contains pressurized water. This pressure within living cells is the turgor pressure, which occurs when the membrane (i.e., the elastic balloon) bursts, causing the water contained within to burst with some force. In the tail of freshly cooked shrimp, this natural turgor pressure of each cell is what gives the product its characteristic firmness. When consumers chew, the bursting of countless cells imparts the characteristic "crispness," "crunchiness," and "fibrous texture" desired by most consumers. Until now, shrimp-like products made from animal or plant proteins or hydrophilic colloids have mainly consisted of continuous gels that do not impart the heterogeneous cell bursting characteristic when chewed.

[0043] The inventors have produced a crustacean-like product that provides a chewing sensation closer to that of natural shrimp. This is achieved by the careful formulation of various types of ingredients, specifically physically processed starch, konjac, and / or liquid-filled calcium alginate spheres or beads, some of which exhibit turgor pressure and some which do not (yet still providing 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 of the ingredients. For example, physically processed starch is also effective in creating freeze-thaw stability and, upon heating, swells to form fine beads that exhibit turgor pressure and help disrupt the continuity of the continuous gel matrix provided by the alginate / protein / calcium gel matrix. In one embodiment, about 1-5% by weight of oil can be added to reduce the rigidity 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 extremely tough texture (high strength and deformability). In embodiments incorporating liquid-filled calcium alginate spheres or beads, the fine alginate spheres or beads are made from an outer membrane of calcium alginate with a liquid center. These combinations can impart turgor pressure.

[0044] Crustacean-like products achieve many of the desirable sensory properties of natural crustaceans. Some of these properties include, but are not limited to, hardness, resilience, gumminess, chewiness, adhesion, and cohesiveness. Adhesion is defined as the degree to which a sample adheres to a surface. Hardness is defined as the force required to initially bite through the sample, usually using a probe, to achieve a given deformation. Resilience is defined as how well a product resists returning to its original shape and size. Resilience is the degree to which a sample returns to its original shape after the force is removed. Cohesiveness is defined as the degree to which a sample deforms rather than crumble or break. Gumminess is defined as the property of being cohesive and sticky. Gumminess is the product of hardness and cohesiveness. Chewiness is defined as the feeling of difficulty in chewing due to the persistent elastic resistance from the food. Chewiness is the product of hardness, cohesiveness, and resilience. These characteristics can be examined, for example, using known compression and TPA tests.

[0045] In one embodiment, the crustacean-like product of the present invention has a hardness equivalent to that of a real shrimp. A real shrimp has a hardness of approximately 525g. In one embodiment of the crustacean-like product of the present invention, it has a hardness of approximately 490g, or approximately 450-750g or any integer, fraction, or range thereof, or approximately 460-740, or 470-730, 480-720, or 490-710g, or approximately 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, or 550g.

[0046] In one embodiment, the crustacean-like product of the present invention has a resilience equivalent to that of real shrimp. Real shrimp have a resilience of about 35%. One embodiment of the crustacean-like product of the present invention has a resilience of about 55%, or about 30-60%, or any integer, fraction, or range thereof, or about 35-55%, 40-50%, or about 30%, 35%, 40%, 45%, 50%, 55%, or 60%.

[0047] In one embodiment, the crustacean-like product of the present invention has a cohesive force equivalent to that of real shrimp. Real shrimp have a cohesive force of about 0.7%. One embodiment of the crustacean-like product of the present invention has a cohesive force of about 0.8%, or about 0.6 to about 0.8%, or any integer, fraction, or range thereof, 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 crustacean-like product of the present invention has elasticity equivalent to that of real shrimp. Real shrimp have about 65% elasticity. One embodiment of the crustacean-like product of the present invention has about 85% elasticity, or about 60-85% or any integer, fraction, or range thereof, or about 65-80% or 70-75%, or about 60, 65, 70, 75, 80, or 85% elasticity.

[0049] In one embodiment, the crustacean-like product of the present invention has gumminess equivalent to that of real shrimp. Real shrimp have a gumminess of approximately 350. One embodiment of the crustacean-like product of the present invention has a gumminess of approximately 390, or approximately 350 to 450 or any integer, fraction, or range thereof, or approximately 350 to 400 or 350 to 375, or approximately 350, 360, 370, 380, 390, or 400.

[0050] In one embodiment, the crustacean-like product of the present invention has a chewiness equivalent to that of real shrimp. Real shrimp has a chewiness of approximately 230. One embodiment of the crustacean-like product of the present invention has a chewiness of approximately 310-315, or approximately 250-350 or any integer, fraction, or range thereof, or approximately 260-340, 270-330, 280-320, or 290-310, or approximately 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, or 350.

[0051] In one embodiment, the crustacean-like product has one or more of the above-described properties: hardness, resilience, cohesiveness, elasticity, gum-likeness, or chewiness.

[0052] The crustacean-like product 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, metal ion chelating agent, starch, and protein (and optionally sugars and salts). The metal ion chelating agent acts to chelate any divalent ions that may be present in the mixture before the alginate-calcium reaction that may occur later in the process in the presence of heat. The components are then mixed together, for example, using mechanical stirring. Mixing of the components may be carried out for one minute 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 stirring, may be necessary.

[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 in detecting any signs of gel formation or excessive air incorporation. Gel formation at this stage may indicate a process error.

[0055] Konjac, sealed calcium lactate, and / or liquid-filled calcium alginate beads may be added to the mixture and mixed under low shear for 1 to several minutes until a homogeneous mixture is obtained in which all components are well dispersed and the sealed calcium lactate is well dispersed.

[0056] The mixture may then be kept at room temperature to avoid promoting the formation of calcium alginate gel.

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

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

[0059] Therefore, in another aspect, the invention relates to a method for producing a crustacean-like product of the present invention. This method involves mixing alginate; a metal ion chelating 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 shaped into a desired form. In one embodiment, the mixture is then heated and then cooled. In one embodiment, the formed product is then cooled in a freezer to achieve a suitable final texture and a crustacean-like product is formed.

[0060] The invention will be described by the following embodiments, but is not limited thereto. [Examples]

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

[0062] (Table 1) TIFF0007898805000001.tif78157

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

[0064] To initiate the process of forming the calcium alginate gel, deionized water was added to sodium alginate, sodium citrate, potato starch, soy protein isolate, sugar, and salt. The sodium citrate acted as a metal ion chelating agent, chelating any divalent ions that may have been present in the mixture before the alginate-calcium reaction, which occurred later in the process in the presence of heat. The ingredients were mixed for approximately 2 minutes under vigorous mechanical stirring. Flavorings were then added to the mixture, and the mixture was mixed for a further 3 minutes under vigorous mechanical stirring. Since the formation of the calcium alginate gel is a highly controlled reaction, careful monitoring was conducted during the mixing process for any signs of gel formation or excessive air incorporation. Gel formation at this stage indicates a process error.

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

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

[0067] The shrimp-like product was released from the mold after heating. The shrimp-like product was then cooled at 40°F for 2 hours, and subsequently placed in a freezer until it reached 0°F. The product was subjected to a freezing process to achieve the appropriate final texture before serving.

[0068] An in-house panel of experts tasted the product and compared it to a conventional shrimp sample. The panel summarized their feedback as follows: "Sample 1 (Example 1) crumbled in the same way as a conventional shrimp sample when bitten. Further chewing revealed that the shrimp had the characteristic fibrous, muscle-like texture of shrimp. It crumbled in the mouth in a manner equivalent to that of shrimp. The flavor was subtle and refreshing, yet distinctive. It possessed all the elements of shrimp flavor: slightly salty, subtly sweet, and flavorful."

[0069] An experienced chef provided the following feedback on the preparation and handling of the shrimp in various cooking methods: "The samples handled almost the same way as pre-frozen shrimp in various cooking methods. They can be cooked in virtually any way you would prepare shrimp, including sautéing, grilling, boiling, roasting, and even pureeing for shumai fillings."

[0070] Example 2 Using the ingredients listed in Table 2, a vegetarian shrimp-like product was manufactured. This example and the manufactured shrimp-like product differ from Example 1 in that liquid-filled calcium alginate spheres were not incorporated into the mixture.

[0071] (Table 2) TIFF0007898805000002.tif78151

[0072] The shrimp-like product manufactured in this example was tasted by the same expert taster panel. The expert panel summarized their feedback as follows: "The sample was very similar to the first sample (Example 1). One of the main differences was that this sample made a stronger 'popping sound' when bitten. The fibrous texture of the product was maintained. These samples were slightly firmer than the first sample when chewed. The flavor was comparable to the first sample. Overall, this sample was comparable to the conventional shrimp samples tasted."

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

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

[0075] (Table 3) TIFF0007898805000003.tif73151

[0076] The manufacturing process was the same as that described in Example 2.

[0077] The same expert taste-testing panel tasted the shrimp-like products and summarized their findings as follows: "Sample 3 (Example 3) had a texture similar to Sample 1. While the fibrous nature of the product increased, 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 in Examples 1 and 2.

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

[0080] (Table 4) TIFF0007898805000004.tif73151

[0081] The same expert taste-testing panel tasted the shrimp-like products and summarized their findings as follows: "Sample 4 (Example 4) had a similar texture to Sample 1, but the overall chewiness and mouthfeel were softer. This product also had significantly less fiber than Sample 1. This sample is best suited for those who prefer a softer and more delicate texture. The flavor was similar to Samples 1 and 2."

[0082] The chef provided feedback that handling this product was similar to the previously mentioned sample, and noted that this sample felt slightly softer as it was cooked.

[0083] Example 5 Another shrimp-like product was manufactured using the ingredients shown in Table 5. This shrimp-like product did not incorporate liquefied calcium alginate spheres and contained a stronger flavoring effect.

[0084] (Table 5) TIFF0007898805000005.tif83151

[0085] The same taste panel tasted the shrimp-like products and summarized their findings as follows: "Sample 5 (Example 5) had a similar texture to Sample 3 (Example 3), but had a stronger flavoring effect."

[0086] The chef provided feedback that he felt a stronger flavor from the seasonings.

[0087] Example 6 The texture characteristics of one embodiment of the crustacean analog of the present invention were measured using a TA.XT.plus texture analyzer equipped with Exponent software from Stable Micro Systems. Using a compression test with a TA-23 probe, the hardness, elasticity, gum-likeness, chewiness, resilience, and cohesiveness of the crustacean analog samples were analyzed under the settings shown in Table 6.

[0088] (Table 6) TA settings: TPA exam TIFF0007898805000006.tif106128

[0089] The hardness, resilience, cohesiveness, elasticity, gum-like properties, and chewiness of the shrimp-like product samples from Example 5 were tested. The results are shown in Table 7 and are comparable to those of real shrimp.

[0090] (Table 7) Comparison of characteristics of crustacean (shrimp) analogues TIFF0007898805000007.tif36155

[0091] The measurements in Table 7 correlated very well with the sensory evaluations conducted by experienced panelists, confirming that the shrimp substitutes provided a texture and eating experience similar to that of real shrimp.

[0092] The above is not limited in scope by any particular embodiment described herein. In fact, in addition to what is described herein, various modifications and methods provided herein, as well as their equivalents, will be 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 method for producing crustacean-like products that mimic the natural texture of real crustacean meat, A step of mixing alginates; metal ion chelating agents; starch; protein; calcium salts; liquid-filled calcium alginate beads or a combination of konjac and liquid-filled calcium alginate beads; and water, wherein the water is 60% to 75% by weight, and the stated weight percentages are based on the total weight of the crustacean-like product; and A process of shaping or molding a mixture into a desired form, comprising heating the mixture and then cooling it. The method, including the method described above.

2. The alginate is 1.5% to 5% by weight of alginate, and / or The metal ion sequestering agent is a metal ion sequestering agent in an amount of 0.10% to 0.50% by weight, and / or The starch is 2% to 6% by weight, and / or The protein is 3% to 12% by weight, and / or The calcium salt is 2% to 5% by weight of calcium salt; and The stated weight percentages are based on the total weight of the aforementioned crustacean-like products; The method according to claim 1.

3. The alginate is present in an amount of 1.5% to 5% by weight. The metal ion sequestering agent is present in an amount of 0.10% to 0.50% by weight. The starch is 2% to 6% by weight. The protein is 3% to 12% by weight, and The calcium salt is 2% to 5% by weight of calcium salt; and The stated weight percentages are based on the total weight of the aforementioned crustacean-like products; The method according to claim 1 or 2.

4. The method according to claims 1 to 3, wherein the crustacean is a shrimp, lobster, or crab.

5. The method according to claim 4, wherein the crustacean is a shrimp.

6. The method according to any one of claims 1 to 5, wherein the combination of the liquid-filled calcium alginate beads or konjac and the liquid-filled calcium alginate beads is liquid-filled calcium alginate beads.

7. The method according to claim 6, wherein the liquid-filled calcium alginate beads are 5% to 15% by weight of liquid-filled calcium alginate beads, and the stated weight percentages are based on the total weight of the crustacean-like product.

8. The method according to any one of claims 1 to 7, wherein the alginate is sodium alginate or potassium alginate.

9. The method according to any one of claims 1 to 8, wherein the sequestering agent for metal ions is selected from the group consisting of sodium citrate, tetrasodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, sodium tripolyphosphate, sodium carbonate, and combinations thereof.

10. The method according to claim 9, wherein the sequestering agent for metal ions is 0.10% to 0.50% by weight of sodium citrate, and the stated % by weight is based on the total weight of the crustacean-like product.

11. The method according to any one of claims 1 to 10, wherein the starch is physically or chemically processed starch.

12. The method according to claim 11, 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.

13. The method according to claim 11 or 12, wherein the processed starch is potato starch.

14. The method according to any one of claims 1 to 13, wherein the calcium salt is encapsulated so that calcium does not react with the alginate in solution until a temperature of 120°F to 150°F is reached.

15. The method according to any one of claims 1 to 14, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, monocalcium phosphate, and combinations thereof.

16. The method according to claim 14 or 15, wherein the calcium salt is encapsulated calcium lactate.

17. [[ID= I8]]The method according to any one of claims 1 to 16, 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, algal protein isolate, algal protein concentrate, mung bean protein isolate, mung bean protein concentrate, and combinations thereof.

18. The method according to claim 17, wherein the protein is soy protein isolate.

19. The method according to any one of claims 1 to 18, wherein the mixing step further comprises mixing 1% to 4% by weight of a sweetener, the stated weight percentages being based on the total weight of the crustacean-like product.

20. The method according to claim 19, wherein the sweetener is selected from the group consisting of stevia, agave, honey, coconut sugar, sugarcane juice, white granulated sugar, sugar derivatives, fructose, high-intensity sugar substitutes, and combinations thereof.

21. The method according to claim 19 or 20, wherein the sweetener is white granulated sugar.

22. The method according to any one of claims 1 to 21, wherein the mixing step further comprises mixing 0.1% to 1% by weight of sodium chloride, potassium chloride, or a combination thereof, and the stated weight percentages are based on the total weight of the crustacean-like product.

23. The method according to any one of claims 1 to 22, wherein the mixing step further comprises mixing 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.

24. The method according to any one of claims 1 to 5 and 8 to 23, wherein the combination of liquid-filled calcium alginate beads or konjac and liquid-filled calcium alginate beads is a combination of konjac and liquid-filled calcium alginate beads.

25. The alginate is present in an amount of 2.5% to 3.5% by weight. The starch is 2% to 3% by weight. The protein is 5% to 7% by weight, and The calcium salt is 2% to 3.5% by weight of calcium salt; and The stated weight percentages are based on the total weight of the aforementioned crustacean-like products; The method according to any one of claims 1 to 24.

26. The method according to any one of claims 1 to 25, wherein the mixing step further comprises mixing 0.1% to 3% by weight of a hydrophilic colloid, the stated weight percentages being based on the total weight of the crustacean-like product.

Images