Mollusc-like food

Abstract

To provide a mollusc-like food substantially free from animal raw material and having texture similar to that of molluscs. The present invention pertains to a mollusc-like food that contains polysaccharides and trehalose or a carbohydrate derivative thereof and that is substantially free from animal raw material.

Description

Mollusk-like foods

[0001] The present invention relates to a mollusk-like food product.

[0002] Mollusks, such as squid, octopus, and shellfish, are essential ingredients in our daily diet due to their distinctive flavor and texture. In Japan, mollusks are popular not only for cooking but also as fresh sashimi. However, due to the recent increase in marine pollution and the growing global demand for seafood, squid catches, in particular, have been declining. Furthermore, squid farming is difficult, leading to rising squid costs. Furthermore, approximately 25-35% of a squid's body mass is inedible, such as organs and bones. Furthermore, squid and abalone are classified as allergens equivalent to specified raw materials. Mollusk alternatives are needed for sustainable food supply and to provide food to people with mollusk allergies.

[0003] Patent Documents 1 to 3 disclose techniques for producing substitute foods for seafood such as squid and abalone using the polysaccharide curdlan. These documents show that the texture and flavor of seafood can be imitated by using polysaccharides.

[0004] International Publication No. 2021 / 106839 Japanese Patent Application Laid-Open No. 2005-287348 Japanese Patent Application Laid-Open No. 2000-157181

[0005] An object of the present invention is to provide a mollusk-like food product that is substantially free of animal ingredients and has a texture similar to that of mollusks.

[0006] The present inventors have discovered that a mollusk-like food product having a texture similar to that of a mollusk can be provided by using polysaccharides and trehalose or a sugar derivative thereof, and have thus completed the present invention.

[0007] The present disclosure includes the following embodiments. <1> A mollusk-like food comprising polysaccharides and trehalose or a carbohydrate derivative thereof, and substantially free of animal ingredients. <2> The mollusk-like food according to Item 1, wherein the mollusk is squid, octopus, or scallop. <3> The mollusk-like food according to Item 1, comprising 10 to 200 parts by mass of trehalose or a carbohydrate derivative thereof per 100 parts by mass of polysaccharides. <4> The mollusk-like food according to any one of Items 1 to 3, wherein the polysaccharide is one or more selected from the group consisting of curdlan, locust bean gum, carrageenan, isomaltodextrin, and cellulose. <5> The mollusk-like food according to any one of Items 1 to 3, which is a raw squid-like food, a heated squid-like food, a dried squid-like food, a heated octopus-like food, a dried octopus-like food, a heated scallop-like food, or a dried scallop-like food. <6> A method for producing a mollusk-like food according to any one of Items 1 to 3, comprising the following steps (1) to (4): (1) mixing a polysaccharide, trehalose or a sugar derivative thereof, and water to obtain a mixed liquid, (2) heating the mixed liquid, (3) shaping the heated mixed liquid, and (4) cooling or drying the shaped product. <7> A method for producing a mollusk-like food according to Item 6, further comprising mixing a seasoning in the step (1). <8> A method for producing a mollusk-like food according to Item 6, further comprising, after the step (4), immersing the cooled or dried shaped product in water at 20 to 100°C.

[0008] The mollusk-like food product of the present invention is substantially free of animal ingredients and has a texture similar to that of mollusks.

[0009] 1 shows the cross sections of the boiled squid-like foods of Example 2 and Comparative Examples 1 to 3. 1 shows the relationship between the breaking load and the breaking strain rate of the boiled squid-like foods of Example 2 and Comparative Examples 1 to 3. 1 shows the relationship between the temperature rise during the heat production and the storage modulus (G') of the boiled squid-like foods of Example 2 and Comparative Examples 1 to 3. 1 shows the texture of the raw squid-like food of Example 5 after low-temperature storage. 1 shows the physical properties of the raw squid-like food of Example 5 after low-temperature storage. 1 shows the relationship between the breaking load and the breaking strain rate of the boiled squid-like food of Example 4. 1 shows the moisture content of the mollusk-like food of Example 10 after reconstitution with water. 1 shows the moisture content of the mollusk-like food of Example 10 after reconstitution with hot water. 1 shows the relationship between the breaking load and the breaking strain rate of the vinegared squid-like food of Example 11. 1 shows the relationship between the breaking load and the breaking strain rate of the delicacy grilled squid-like food of Example 12.

[0010] The mollusk-like food of the present invention is characterized by containing polysaccharides and trehalose or a sugar derivative thereof, and being substantially free of animal ingredients.

[0011] <Molluscs> Molluscs refer to aquatic animals belonging to the phylum Mollusca. Specific examples of molluscs include shellfish, squid, shrimp, crab, octopus, sea urchin, sea cucumber, and sea squirt. Shellfish include abalone, blood shell, scallop, oyster, littleneck clam, clam, and mussel. Squid include Japanese flying squid, Japanese cuttlefish, cuttlefish, bigfin reef squid, spear squid, and neon flying squid. Of these, squid, octopus, and scallop are preferred.

[0012] <Trehalose or its carbohydrate derivatives> Trehalose is a non-reducing disaccharide in which two glucose molecules are linked by an α,α-1,1 bond. In the present invention, a carbohydrate derivative of trehalose can be used instead of trehalose. A carbohydrate derivative of trehalose refers to a substance in which a glycosyl group is linked to the glucose of a trehalose molecule. In a carbohydrate derivative, the degree of polymerization of the monosaccharide in the glycosyl group linked to trehalose is preferably 1 to 5. Glucose is preferred as the monosaccharide linked to trehalose. Specific examples of carbohydrate derivatives of trehalose include monoglucosyltrehalose, maltosyltrehalose, maltotriosyltrehalose, maltotetraosyltrehalose, and maltopentaosyltrehalose.

[0013] Trehalose or its saccharide derivatives may have substituents introduced into the hydrogen atoms of some of the hydroxyl groups of its constituent monosaccharides. Examples of the substituents include carboxylic acid ester groups such as acetate and benzoate; sulfate ester groups; fatty acid ester groups such as laurate, myristate, palmitate, stearate, oleate, linoleate, and linolenate; and ether groups such as methyl ether, benzyl ether, trityl ether, methylsilyl ether, and dodecyl ether.

[0014] The type of trehalose or its carbohydrate derivative to be used is not particularly limited, but trehalose may be used when preparing a heated mollusk-like food or a dried mollusk-like food, and maltosyltrehalose may be used when preparing a raw mollusk-like food.

[0015] The amount of trehalose or its carbohydrate derivative is preferably 5 to 80% by mass, more preferably 20 to 50% by mass, based on the dry weight of the mollusk-like food. Less than 5% by mass tends to result in a soft texture, making it difficult to obtain a texture similar to that of mollusks, while more than 80% by mass tends to result in a strong sweetness and a taste different from that of mollusks. The amount of trehalose or its carbohydrate derivative is preferably 2 to 20% by mass, more preferably 3 to 10% by mass, based on the total weight of the mollusk-like food. The amount of trehalose or its carbohydrate derivative is preferably 10 parts by mass or more, more preferably 15 parts by mass or more, and even more preferably 20 parts by mass or more, based on 100 parts by mass of polysaccharides. The amount of trehalose or its carbohydrate derivative is preferably 200 parts by mass or less, more preferably 190 parts by mass or less, and even more preferably 180 parts by mass or less, based on 100 parts by mass of polysaccharides. The amount of trehalose or its sugar derivative is preferably 10 to 200 parts by mass, more preferably 15 to 190 parts by mass, and even more preferably 20 to 180 parts by mass, per 100 parts by mass of the polysaccharide.

[0016] <Polysaccharides> Polysaccharides are substances formed by the polymerization of monosaccharide molecules through glycosidic bonds. Examples of monosaccharide molecules that constitute polysaccharides include glucose, mannose, fructose, galactose, xylose, and rhamnose. The molecular weight of the polysaccharide is preferably 2,000 to 1,000,000, and more preferably 5,000 to 500,000.

[0017] Specific examples of polysaccharides include curdlan, locust bean gum, carrageenan, isomaltodextrin, crystalline cellulose, amorphous cellulose, pullulan, carboxymethyl cellulose, hemicellulose, xanthan gum, gum arabic, guar gum, psyllium seed gum, locust bean gum, pectin, chitin, agarose, dextrin, amylose, starch, and partial hydrolyzates of starch, with curdlan, locust bean gum, carrageenan, isomaltodextrin, and cellulose being preferred. These polysaccharides may be used alone or in combination of two or more.

[0018] When carrageenan is used as the polysaccharide, any of kappa carrageenan, iota carrageenan and lambda carrageenan may be used, with kappa carrageenan and iota carrageenan being preferred.

[0019] When crystalline cellulose or amorphous cellulose is used as the polysaccharide, in order to impart the desired texture to the gel-like food, it is preferable to use cellulose having an average particle size of 5 to 50 μm, and more preferably 25 to 35 μm, as measured on a volume basis using a laser diffraction / scattering method.

[0020] When starch or a partial starch hydrolysate is used as the polysaccharide, the starch source is not particularly limited, and examples include corn starch, rice starch, wheat starch, potato starch, sweet potato starch, and tapioca starch. The starch may be a derivative in which the hydrogen atoms of the hydroxyl groups of the glucose units constituting the starch are substituted with functional groups (also known as processed starch or chemically modified starch), or bleached starch. Examples of functional groups include hydrocarbon groups such as methyl and ethyl groups; hydroxyl-containing substituents such as hydroxypropyl and hydroxyethyl groups; and carboxyl-containing substituents such as carboxymethyl groups. Partial starch hydrolysates are starch in which some of the glycosidic bonds have been decomposed by enzyme treatment, acid treatment, physical crushing, or the like. Enzyme treatment may be performed using enzymes such as α-amylase and amylomaltase after or simultaneously with starch gelatinization. Acid treatment may include hydrochloric acid, sulfuric acid, oxalic acid, acetic acid, formic acid, and trifluoroacetic acid. Physical disruption means include irradiation, shearing, grinding, high-pressure treatment, ultrasound, pyrolysis, and photolysis.

[0021] The amount of polysaccharides is preferably 20 to 90% by mass, more preferably 50 to 80% by mass, of the dry weight of the mollusk-like food. When two or more polysaccharides are used in combination, the total amount of polysaccharides is preferably within the above-mentioned range. If the amount is less than 20% by mass, the food tends to be difficult to solidify into a gel, and if the amount is more than 90% by mass, the food tends to be too viscous and difficult to mold into a squid-like shape. The amount of polysaccharides is preferably 2 to 90% by mass, more preferably 5 to 50% by mass, of the total weight of the mollusk-like food.

[0022] The mollusk-like food is substantially free of animal ingredients. "Substantially free" means that animal ingredients may be present to a level acceptable to people with allergies to animal ingredients and consumers of plant-based foods. The content of animal ingredients in the dry weight of the mollusk-like food is preferably 0.0003% by mass or less, more preferably 0.0002% by mass or less, and even more preferably 0.0001% by mass or less. Examples of animal ingredients include seafood such as squid, shrimp, octopus, crab, fish, abalone, and scallops, livestock meat such as beef, chicken, and pork, eggs, and milk.

[0023] <Optional Ingredients> In addition to polysaccharides and trehalose or its sugar derivatives, the mollusk-like food may contain water, amino acids, peptides, salt, organic acids, inorganic acids, food colorings, seasonings, sugar, sweeteners, spices, and the like.

[0024] The amount of water is preferably 8 to 95% by mass, more preferably 10 to 95% by mass, of the total weight of the mollusk-like food. It can be adjusted appropriately within these ranges to reproduce the desired texture of the mollusk-like food. For example, when reproducing the texture of heated mollusks such as boiled squid, boiled octopus, and boiled scallops, the amount of water is preferably 20 to 95% by mass, more preferably 30 to 90% by mass, and even more preferably 40 to 85% by mass, of the total weight of the mollusk-like food. Furthermore, when reproducing the texture of dried mollusks such as dried Japanese flying squid and dried squid somen, the amount of water is preferably 8 to 40% by mass, more preferably 10 to 30% by mass, and even more preferably 13 to 20% by mass, of the total weight of the mollusk-like food. The mollusk-like food is preferably in a gel state, with water molecules present in a network structure formed by the blended ingredients.

[0025] Examples of amino acids include arginine, glutamic acid, sodium glutamate, alanine, proline, glycine, aspartic acid, lysine, and inosinic acid. The amount of amino acids is preferably 0.1 to 10% by mass of the dry weight of the mollusk-like food. Peptides containing these amino acids as constituents are preferred.

[0026] The amount of salt is preferably 0.1 to 7% by mass of the dry weight of the mollusk-like food, and can be adjusted appropriately depending on the desired flavor. For example, when salt or a seasoning containing salt such as soy sauce is added to the mollusk-like food, the amount of salt is preferably 2 to 7% by mass of the dry weight of the mollusk-like food, more preferably 3 to 6% by mass, and even more preferably 4 to 6% by mass.

[0027] Examples of organic acids include acetic acid, citric acid, succinic acid, tartaric acid, malic acid, phytic acid, gluconic acid, fumaric acid, and adipic acid. Examples of inorganic acids include phosphoric acid. The amount of organic acid or inorganic acid is preferably 1 to 20% by mass of the dry weight of the mollusk-like food.

[0028] Examples of food dyes include natural dyes such as gardenia pigment, carotene, chlorophyll, and anthocyanin, and synthetic dyes such as Red No. 2 and Red No. 3. The amount of food dye is preferably 0.01 to 2% by mass of the dry weight of the mollusk-like food.

[0029] Examples of seasonings include soy sauce, sake, mirin, vinegar, miso, etc. The amount of seasoning can be appropriately adjusted so as to reproduce the flavor of the desired mollusk-like food, and can be, for example, 0.1 to 25% by mass in the raw material mixture before heating the mollusk-like food.

[0030] The amount of sugar is preferably 0.01 to 4% by mass, more preferably 0.01 to 2% by mass, and even more preferably 0.01 to 0.5% by mass, based on the dry weight of the mollusk-like food.

[0031] Examples of sweeteners include stevia, acesulfame potassium, sucralose, reduced starch syrup, etc. The amount of sweetener is preferably 0.005 to 2% by mass of the dry weight of the mollusk-like food in the case of stevia, acesulfame potassium, or sucralose, and is preferably 20 to 60% by mass of the dry weight of the mollusk-like food in the case of reduced starch syrup.

[0032] As shown in the examples, the mollusk-like food of the present invention can be made into a raw mollusk-like food, a heated mollusk-like food, or a dried mollusk-like food by adjusting the composition of the raw materials and the manufacturing method. When the mollusk-like food of the present invention is made into a squid-like food, it can be made into a raw squid-like food, a heated squid-like food such as a boiled squid-like food or a grilled squid-like food, or a dried squid-like food such as a delicacy squid-like food. Other mollusk-like foods include, for example, a heated octopus-like food, a dried octopus-like food, a heated scallop-like food, and a dried scallop-like food. In any case, it is preferable that the food has the same texture as that of an original mollusk.

[0033] When a heated mollusk-like food is produced, the breaking load is preferably 2 to 20 N, more preferably 5 to 15 N. The breaking strain is preferably 40 to 90%, more preferably 50 to 80%. When a raw mollusk-like food is produced, the breaking load is preferably 5 to 20 N, more preferably 8 to 15 N. The breaking strain is preferably 50 to 90%, more preferably 60 to 80%. When a dried mollusk-like food is produced, the breaking load is preferably 2 to 20 N, more preferably 5 to 15 N. The breaking strain is preferably 40 to 90%, more preferably 50 to 80%. The breaking load and breaking strain can be measured by the methods described in the examples.

[0034] <<Method for Producing Mollusk-Like Food>> The method for producing a mollusk-like food is not particularly limited, but the food can be produced, for example, by a method comprising the following steps (1) to (4): (1) mixing a polysaccharide, trehalose or a sugar derivative thereof, and water to obtain a mixed liquid; (2) heating the mixed liquid; (3) molding the heated mixed liquid; and (4) cooling or drying the molded product.

[0035] In step (1), the components may be mixed simultaneously or in any order. Examples include a method in which all ingredients except water are mixed in powder form and then water is added, or a method in which trehalose or its carbohydrate derivatives are dissolved in water and then mixed with the other ingredients. In the mixed solution, the polysaccharides and trehalose or its carbohydrate derivatives may be dissolved or dispersed in water. To promote dissolution or dispersion, the mixed solution may be stirred using a homomixer, disperser mixer, cutter mixer, or the like. When producing a mollusk-like food containing amino acids, peptides, salt, organic acids, food colorings, seasonings, or the like, these are preferably mixed in step (1).

[0036] The amount of trehalose or its sugar derivative in the mixture is preferably 2 to 20% by mass, more preferably 5 to 10% by mass. If it is less than 2% by mass, the texture tends to be poor, and if it exceeds 20% by mass, the moldability tends to be poor.

[0037] If necessary, the pH of the mixture may be adjusted by adding an alkaline agent or acid. Examples of alkaline agents include sodium hydroxide, potassium hydroxide, calcium carbonate, calcium oxide, sodium carbonate, potassium carbonate, trisodium phosphate, tripotassium phosphate, and sodium pyrophosphate. Examples of acids include lactic acid, citric acid, malic acid, tartaric acid, and seasonings such as vinegar. The pH is preferably 3 to 10, more preferably 3.5 to 7. The pH of the mixture can be appropriately adjusted to reproduce the flavor of the desired mollusk-like food. For example, when producing a sour food such as a vinegared squid-like food, the pH is preferably 3 to 5, more preferably 3.5 to 4. While foods containing general gelling agents may fail to form a gel under low or high pH conditions, the present invention facilitates gel formation even under low or high pH conditions.

[0038] The mixture may be degassed after step (1) and before step (2). Degassing can be performed by a known method such as vacuum degassing, membrane degassing, or ultrasonic degassing. By degassing the mixture, the amount of air bubbles in the produced mollusk-like food can be adjusted to achieve a desired texture.

[0039] In step (2), the mixed liquid is heated to a temperature of preferably 70 to 130°C, more preferably 90 to 125°C. The heating time is preferably 5 to 180 minutes, more preferably 10 to 150 minutes. When it is necessary to maintain the moisture content in the mixed liquid in order to achieve a desired texture, heating can be carried out under humidified conditions that suppress water evaporation.

[0040] In the step (2), the mixture before heating may be filled in a mold beforehand, and then heated.

[0041] In step (3), molding can be performed, for example, by pouring the heated mixture into a mold. When the mixture is filled into a mold and heated in step (2), steps (2) and (3) are performed simultaneously.

[0042] In the step (4), when the molded product is cooled, the temperature after cooling is preferably 4 to 25° C. Examples of mollusk foods obtained by cooling include, for example, squid-like foods, boiled squid-like foods, grilled squid-like foods, and the like.

[0043] In step (4), when the molded product is dried, the drying temperature is preferably 20 to 80°C, and the drying time is preferably 0.5 to 48 hours. The drying temperature and drying time can be adjusted appropriately depending on the moisture content of the final target mollusk-like food. Examples of mollusk-like foods obtained by drying to reduce the moisture content include dried Japanese flying squid and dried squid somen noodles.

[0044] After step (4), a further step of immersing the cooled or dried molded product in water at 20 to 100°C may be included. Immersing in water can promote water absorption in the molded product, the moisture content of which has been reduced by cooling or drying, and reproduce the texture of mollusks. An example of such a use is using the dried molded product as an ingredient in instant noodles or instant soup. When the water temperature is 20 to 60°C, the immersion time in water is preferably 10 minutes to 2 days, more preferably 10 minutes to 120 minutes. When the water temperature is higher than 60°C and not higher than 100°C, the immersion time is preferably 1 to 30 minutes, more preferably 2 to 10 minutes, and even more preferably 2 to 6 minutes.

[0045] Another method for producing a mollusk-like food product includes the following steps (a) and (b): (a) mixing a polysaccharide, trehalose or a sugar derivative thereof, and water to obtain a mixture; and (b) removing water from the mixture.

[0046] Step (a) can be carried out in the same manner as step (1). The method for removing water in step (b) is not limited, and examples thereof include freeze-drying and evaporation by heating. To form the resulting mollusk-like food product, the mixed liquid may be poured into a mold before step (b), or an optional forming step may be carried out after step (b).

[0047] The present invention will be described below with reference to examples, but is not limited to the following examples. Hereinafter, "parts" and "%" mean "parts by mass" and "% by mass", respectively, unless otherwise specified.

[0048] (1) Production of boiled squid-like foods (Examples 1 to 4, Comparative Examples 1 to 3) (1-1) The boiled squid-like foods of Examples 1 to 3 and Comparative Examples 1 to 3 were produced by the following process. 1. All ingredients except water listed in Table 1 were mixed in powder form. The values ​​in Table 1 represent mass (g). 2. Water was added and stirred with a homomixer (5 to 6000 rpm, 10 minutes). 3. The solution in 2. was degassed until a 95% vacuum was achieved. 4. The degassed solution was poured into a mold and heated (steam, 100°C, 120 minutes).

[0049]

[0050] (1-2) The boiled squid-like food of Example 4 was produced by the following steps. 1. All ingredients except water were mixed in powder form with the same composition as in Example 2 listed in Table 1. The values ​​in Table 1 represent mass (g). 2. Water was added and stirred with a homomixer (5-6000 rpm, 10 minutes). 3. The solution in 2. was degassed until a 95% vacuum was achieved. 4. The degassed solution was poured into a mold and heated (steam, 120°C, 20 minutes). 5. The solution was dried by keeping it at 40°C for 2 hours until the moisture content was approximately 80% by mass.

[0051] (2) Evaluation of boiled squid-like foods The boiled squid-like foods of Comparative Example 1 and Examples 1 to 3 were evaluated for texture, cross-sectional structure, and manufacturing suitability according to the following criteria.

[0052] (2-1) Hardness 〇: Sufficiently hard (similar to the hardness of boiled squid) △: Slightly soft ×: Soft

[0053] (2-2) Flexibility 〇: Sufficiently flexible (similar to the flexibility of boiled squid) △: Slightly brittle ×: Brittle

[0054] (2-3) Cross-sectional structure ◯: The inner layer is dense (few air bubble traces) △: The inner layer is somewhat rough ×: The inner layer is rough (many air bubble traces)

[0055] (2-4) Manufacturing suitability 〇: Solidifies sufficiently during heating process △: Hardens somewhat during heating process ×: Does not solidify during heating process

[0056] As shown in Table 2, Comparative Example 1 had no problems with hardness and manufacturing suitability, but contained many air bubbles and had a brittle texture. Examples 1 to 3 had few air bubbles, a hard and flexible squid-like texture, and no problems with manufacturing suitability. It is thought that trehalose delays the solidification of curdlan when heated, causing it to gel while expelling air bubbles and forming a dense structure, resulting in the hardness and flexibility similar to that of boiled squid.

[0057] (2-5) Cross-Sectional View An enlarged view of a cross-section of the boiled squid-like food is shown in Figure 1. In Example 2, the number of bubbles was smaller than in Comparative Examples 1 to 3.

[0058] (2-6) Rheology Samples of the boiled squid-like foods of Example 2 and Comparative Examples 1 to 3 were cut into 1.5 cm x 1.5 cm x 1.0 cm pieces and were pierced with a cylindrical plunger (Φ5 mm) of a creep meter RE-33005C (Yamaden Co., Ltd.) to measure the breaking load and breaking strain rate. The relationship between the breaking load and breaking strain rate is shown in Figure 2. In Example 2, both the breaking load and breaking strain rate were higher than those of Comparative Examples 1 to 3. This indicates that Example 2, which contains trehalose, was able to achieve a boiled squid-like texture.

[0059] The boiled squid-like food sample of Example 4 and the thawed neon flying squid sample for comparison were cut into 1.5 cm x 1.5 cm x 1.0 cm pieces and penetrated with a cylindrical plunger (Φ5 mm) of a creep meter RE-33005C (Yamaden Co., Ltd.) to measure the breaking load and breaking strain rate. The relationship between the breaking load and breaking strain rate is shown in Figure 6. Example 4 showed a breaking load and breaking strain rate similar to those of the thawed neon flying squid sample. This indicates that Example 4 was able to achieve a boiled squid-like texture.

[0060] (2-7) Heating Temperature and Storage Modulus In the manufacturing process of the boiled squid-like foods of Example 2 and Comparative Examples 1 to 3, the storage modulus (G') of the solution (or gel) during heating was measured using an "MCRXX2" (Anton Paar Japan Co., Ltd.). The relationship between temperature and storage modulus (G') is shown in Figure 3. In Comparative Example 1, the storage modulus (G') increased slightly around 55°C, and then significantly increased at 65°C or higher. It is presumed that a reversible gel was formed around 55°C due to the properties of curdlan, and an irreversible gel was formed at 65°C or higher. In Comparative Examples 2 to 3, which contained sugar or reduced starch syrup, the irreversible gel formation temperature was higher than in Comparative Example 1. In Example 2, the irreversible gel formation temperature was higher than in Comparative Examples 1 to 3. In Example 2, trehalose delayed the gelation rate of the irreversible gel, which facilitated the expulsion of air bubbles from within the gel, presumably resulting in the formation of a dense gel as shown in Figure 1.

[0061] (3) Production of raw squid-like food (Example 5) A raw squid-like food was produced by the following steps: 1. Component A listed in Table 3 was mixed in powder form. 2.1. and Component B listed in Table 3 were mixed and heated to 100°C to dissolve. 3. The mixture was poured into a mold, cooled, and cut to the required size.

[0062]

[0063] (4) Evaluation of raw squid-like food (texture after low-temperature storage) The raw squid-like food of Example 5 was stored at 4°C for 2 weeks in the refrigerated state. The frozen-thawed product was slowly frozen at -20°C for 2 weeks and then refrigerated and thawed at 4°C. Hardness and flexibility were evaluated according to the following criteria. The texture of the raw squid-like food immediately after production was set to 0. The results are shown in Figure 4. The raw squid-like food of Example 5 showed almost no change in hardness or flexibility even after low-temperature storage, and maintained the raw squid-like texture.

[0064] Hardness -2: Hard -1: Slightly hard 0: Same as fresh squid-like food immediately after production +1: Slightly soft +2: Soft

[0065] Flexibility -2: Brittle -1: Slightly brittle 0: Same as freshly made raw squid-like food +1: Slightly flexible +2: Flexible

[0066] Furthermore, samples were cut into 1.5 cm x 1.5 cm x 1.2 cm pieces before and after low-temperature storage, and the physical properties were measured by piercing them with a cylindrical plunger (Φ8 mm) of a creep meter RE2-33005C (Yamaden Co., Ltd.). The results are shown in Figure 5. The breaking load and breaking strain rate of the raw squid-like food of Example 5 showed almost no change even after low-temperature storage. This result, like Figure 4, shows that the raw squid-like food of Example 5 retains the texture of raw squid even after low-temperature storage.

[0067] (5) Texture of Mollusk-like Foods at Various Moisture Contents (Examples 6 to 9) 1. All ingredients except water were mixed in powder form using the same composition as in Example 2 listed in Table 1. The values ​​in Table 1 represent mass (g). 2. Water was added and stirred using a homomixer (5 to 6,000 rpm, 10 minutes). 3. The solution in 2. was degassed to a 95% vacuum state. 4. The degassed solution was poured into a mold and heated (steam, 120°C, 20 minutes). 5. The solution was dried in a steam convection oven at 40°C until the moisture content (mass%) listed in Table 4 was reached.

[0068] Five panelists evaluated the resulting mollusk-like foods for texture similarity to the comparative products shown in Table 4, using the following criteria. The average similarity evaluation results are shown in Table 4. (Evaluation criteria for texture similarity to the comparative product) Similar: 3 points Somewhat similar: 2 points Dissimilar: 1 point In the following examples, the similarity of texture to the comparative product was evaluated using the same criteria.

[0069] As shown in Table 4, the mollusk-like foods had textures similar to their respective control products across a wide range of moisture contents.

[0070] (6) Moisture Content and Texture of Mollusk-Like Food After Reconstitution with Water (Example 10) As shown in Table 4, the mollusk-like food of Example 6 had a texture similar to boiled squid. The mollusk-like food of Example 6 was cut to a thickness of approximately 2-3 mm and dried at 60°C for 5 hours to prepare an overdried product with a moisture content of 14% by mass. Next, this overdried product was reconstituted in 25°C water or 100°C hot water, and the moisture content was measured at each time point. The results are shown in Figures 7 and 8. As shown in Figure 7, when reconstituted with water, the moisture content increased to 49.5% by mass after 30 minutes and 58.2% by mass after 2 days. As shown in Figure 8, when reconstituted with hot water, the moisture content increased to 41.5% by mass after 3 minutes and 53.7% by mass after 20 minutes.

[0071] The overdried products were rehydrated in hot water for 3, 5, or 20 minutes, and then five panelists evaluated the similarity of texture to the comparative products shown in Table 5 using the same criteria as in Examples 6 to 9. The average similarity evaluation results are shown in Table 5.

[0072]

[0073] As shown in Table 5, the texture after rehydration for 3 to 20 minutes was similar to that of boiled octopus or boiled clams, and was particularly similar to that of boiled clams.

[0074] (7) Production of a Low-pH Mollusk-Like Food (Example 11) A vinegared squid-like food was produced by the following process. 1. All powder ingredients listed in Table 6, except for water, brewed vinegar, citric acid, and malic acid, were mixed together. The values ​​in Table 6 represent mass (g). 2. Water was added and stirred with a homogenizer (5-6000 rpm, 10 minutes), after which the brewed vinegar, citric acid, and malic acid listed in Table 6 were added and mixed to adjust the pH to 3.8. 3.2. The solution was degassed to a 95% vacuum. 4. The degassed solution was poured into a mold and heated (steam, 120°C, 20 minutes). 5. The mixture was dried in a steam convection oven at 60°C.

[0075]

[0076] Samples of the vinegared squid-like food before drying and after drying for 90 or 160 minutes were cut into 1.5 cm x 1.5 cm x 1.0 cm pieces and penetrated with a cylindrical plunger (Φ5 mm) of a creep meter RE-33005C (Yamaden Co., Ltd.) to measure the breaking load and breaking strain rate. The relationship between breaking load and breaking strain rate is shown in Figure 9. Even at low pH, there was a tendency for the breaking load and breaking strain rate to increase with drying time.

[0077] After drying for 160 minutes, the vinegared squid-like food samples were evaluated by five panelists for texture similarity to the control product, vinegared squid (a delicacy). The average similarity rating was 2.8. A texture similar to the control product was obtained even at low pH.

[0078] (8) Production of Mollusk-like Food with High Salt Concentration (Example 12) A delicacy grilled squid-like food was produced by the following process. 1. All ingredients listed in Table 7 except water were mixed in powder form. The values ​​in Table 7 represent mass (g). 2. Water was added and the mixture was stirred with a homogenizer (5-6000 rpm, 10 minutes). 3. The solution in 2. was degassed to a 95% vacuum. 4. The degassed solution was poured into a mold and heated (steam, 120°C, 20 minutes). 5. The mixture was dried in a steam convection oven at 60°C for 210 minutes. The salt concentration after drying was approximately 5.3% by weight.

[0079]

[0080] Samples of the grilled squid-like delicacy food before drying and after drying for 90 or 210 minutes were cut into 1.5 cm x 1.5 cm x 1.0 cm pieces and penetrated with a cylindrical plunger (Φ5 mm) of a creep meter RE-33005C (Yamaden Co., Ltd.) to measure the breaking load and breaking strain rate. The relationship between breaking load and breaking strain rate is shown in Figure 10. Even at high salt concentrations, there was a tendency for the breaking load and breaking strain rate to increase with drying time.

[0081] After drying for 210 minutes, the samples of the grilled squid-like delicacy food were evaluated by five panelists for texture similarity to the control product, the grilled squid-like delicacy food. The average similarity rating was 2.6. Even at high salt concentrations, a texture similar to the control product was obtained.

[0082] The present disclosure may include the following embodiments. <1> A mollusk-like food comprising polysaccharides and trehalose or a carbohydrate derivative thereof, and substantially free of animal ingredients. <2> The mollusk-like food according to Item 1, wherein the mollusk is squid, octopus, or scallop. <3> The mollusk-like food according to Item 1 or 2, comprising 10 to 200 parts by mass of trehalose or a carbohydrate derivative thereof per 100 parts by mass of polysaccharides. <4> The mollusk-like food according to any one of Items 1 to 3, wherein the polysaccharide is one or more selected from the group consisting of curdlan, locust bean gum, carrageenan, isomaltodextrin, and cellulose. <5> The mollusk-like food according to any one of Items 1 to 4, which is a raw squid-like food, a heated squid-like food, a dried squid-like food, a heated octopus-like food, a dried octopus-like food, a heated scallop-like food, or a dried scallop-like food. <6> A method for producing a mollusk-like food according to any one of items 1 to 5, comprising the following steps (1) to (4): (1) mixing a polysaccharide, trehalose or a sugar derivative thereof, and water to obtain a mixed liquid, (2) heating the mixed liquid, (3) shaping the heated mixed liquid, and (4) cooling or drying the shaped product. <7> A method for producing a mollusk-like food according to item 6, further comprising mixing a seasoning in the step (1). <8> A method for producing a mollusk-like food according to item 6, further comprising, after the step (4), immersing the cooled or dried shaped product in water at 20 to 100°C.

Claims

1. A mollusk-like food product containing polysaccharides and trehalose or its carbohydrate derivatives, and substantially free of animal ingredients.

2. The mollusk-like food according to claim 1, wherein the mollusk is a squid, an octopus, or a scallop.

3. A mollusk-like food according to claim 1 or 2, which contains 10 to 200 parts by mass of trehalose or its carbohydrate derivatives per 100 parts by mass of polysaccharides.

4. A mollusk-like food according to any one of claims 1 to 3, wherein the polysaccharide is one or more selected from the group consisting of curdlan, locust bean gum, carrageenan, isomaltodextrin, and cellulose.

5. The mollusk-like food according to any one of claims 1 to 4, which is a raw squid-like food, a heated squid-like food, a dried squid-like food, a heated octopus-like food, a dried octopus-like food, a heated scallop-like food, or a dried scallop-like food.

6. A method for producing a mollusk-like food product according to any one of claims 1 to 5, comprising the following steps (1) to (4): (1) mixing a polysaccharide, trehalose or its carbohydrate derivative, and water to obtain a mixed liquid; (2) heating the mixed liquid; (3) molding the heated mixed liquid; and (4) cooling or drying the molded product.

7. The method for producing a mollusk-like food product according to claim 6, wherein a seasoning is further mixed in step (1).

8. The method for producing a mollusk-like food product according to claim 6 or 7, further comprising, after step (4), a step of immersing the cooled or dried molded product in water at 20 to 100°C.

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