EP1691620A1 - Method for processing porous vegetal food products - Google Patents
Method for processing porous vegetal food productsInfo
- Publication number
- EP1691620A1 EP1691620A1 EP04803635A EP04803635A EP1691620A1 EP 1691620 A1 EP1691620 A1 EP 1691620A1 EP 04803635 A EP04803635 A EP 04803635A EP 04803635 A EP04803635 A EP 04803635A EP 1691620 A1 EP1691620 A1 EP 1691620A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- solution
- gel forming
- food products
- forming solution
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 57
- 238000012545 processing Methods 0.000 title claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 20
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 18
- 239000011148 porous material Substances 0.000 claims abstract description 18
- 238000005470 impregnation Methods 0.000 claims abstract description 17
- 239000002245 particle Substances 0.000 claims abstract description 10
- 229920001202 Inulin Polymers 0.000 claims description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 13
- 229940029339 inulin Drugs 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 229920001542 oligosaccharide Polymers 0.000 claims description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 230000006698 induction Effects 0.000 claims description 2
- 230000003014 reinforcing effect Effects 0.000 claims description 2
- 230000001143 conditioned effect Effects 0.000 claims 1
- 239000000499 gel Substances 0.000 description 46
- 230000008901 benefit Effects 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 5
- 239000003349 gelling agent Substances 0.000 description 5
- 235000019568 aromas Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000002411 adverse Effects 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003093 intracellular space Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000008646 thermal stress Effects 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/158—Apparatus for preserving using liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention concerns a method for processing raw or fresh porous vegetal food products. More particularly the invention concerns a method for processing raw or fresh porous vegetal food products to make them storable at room temperature. The method of the invention is particularly suitable for processing mushrooms. The invention also concerns the use of a particle gel forming solution for impregnating porous vegetable material.
- the freeze-dry method applied to the mushrooms achieves these goals. According to this method, the mushrooms are first sliced, then frozen and while frozen are subjected to a very low pressure so that the water present in the mushrooms as ice is removed by sublimation. Although the freeze-drying method has the advantages of producing food products that rehydrate readily and have a reduced loss in volume, this method requires relatively complex and expensive installations increasing the cost price these mushrooms.
- Another object of the invention is to provide such a method using a gel forming solution wherein the gelation occurs without additional treatment after the impregnation of the food product.
- Another object of the invention is to provide such a method wherein the shrinkage during drying is reduced.
- Another object of the invention is to provide such a method that reduces the loss of the aromas contained in the product.
- the invention therefore concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food product are filled with said solution.
- the gel to be formed is selected in the group of the particulate type gels, preferably a polysaccharide or oligosaccharide solution.
- the particulate gel forming solution used in the method of the invention is an inulin solution, the percentage of inulin in the gel forming solution being comprised between 15% and 40%, preferably between 20% and 35% and most preferably about 30%.
- inulin is that it fosters the gut health through a prebiotic effect as well as increases the bowel movement.
- the product after impregnation can be subjected to a drying step allowing moisture levels which insure shelf stability.
- the moisture level is advantageously brought to a level comprised between 2% and 10% and preferably between 2% and 5%. Owing to this additional drying step one can obtain a product extremely stable on storage while retaining its volume and shape.
- the drying step comprises an air drying step followed by a microwave vacuum drying.
- the use of the microwave drying step is advantageous in that it causes the products to be dried to lightly swell, thereby reducing the volume reduction effect of the drying step.
- drying time and thermal stress are reduced by microwave vacuum drying.
- Another advantage of the invention consists in being able to obtain products which are less brittle and less prone to dust formation than the freeze-dried products while still exhibiting a good crispiness.
- the products of the invention have thus good organoleptic properties.
- the products prepared according to the method of the invention further include the following advantages.
- the method of the invention ensures a good protection against oxidation insofar the gel is in direct contact with the walls of pores or interstices act as a oxygen barrier.
- the method of the invention allows the loss of aromas to be reduced , because the diffusion of aroma molecules through the pores or interstices is hampered by the gel filler.
- the invention also concerns food products made from a fresh porous vegetal product comprising pores or interstices filled with an edible gel forming solution.
- a fresh porous vegetal product comprising pores or interstices filled with an edible gel forming solution.
- the food product is "fresh” i.e. it has not been dried after impregnation, it can easily be stored at cold temperatures typically around 5°C and keep its appearance, taste and shape for several days.
- the food product when the food product has been subjected to a drying step after impregnation, the food product can be stored at room temperature indefinitely while retaining its original qualities in particular its appearance, shape, texture and taste.
- the invention also concerns the use of an edible gel forming solution for impregnating a porous vegetable food product comprising a structure of pores or interstices filled with air or other gases, for reinforcing said structure of said product after the drying of said product.
- the general idea of the invention consists in providing storable porous vegetable food products by impregnating said products, while they are in a fresh state, with an edible particle gel forming solution so as to avoid excessive shrinkage, in particular after dehydration, without using expensive conventional freeze-drying techniques.
- the method of the invention is particularly suitable for processing mushrooms but is in no way limited to such products and can of course be applied to any vegetable food product having a structure made of pores or interstices that can be filled or impregnated by an edible particle gel forming solution.
- the porous vegetable food products will be prepared preferably sliced or diced before being subjected to the method of the invention according to their size or nature.
- the gel forming solution is chosen from group of ingredients that form particulate type gels since particle gels have a good resistance to shrinkage after drying. Gel forming solutions such as polysaccharide or oligosaccharide solutions are particularly suited. A gel forming solution containing inulin has given particularly good results. Inulin has the advantage of being economical and not affecting the organoleptic properties of the food product adversely.
- the concentration of inulin in the solution is chosen to be sufficient to form a gel, as the case may arise with or without energy input or output, or even with the use of a co-gelling agent.
- the percentage of inulin in the gel forming solution is comprised between 15% and 40%, preferably between 20% and 35% and most preferably about 30%.
- the gel formation time depends on the concentration of the gel forming agent in the solution, the higher the concentration the lower the gel forming time. For example, at ambient temperature the gel formation time is of approximately 12 hours for a gel forming solution containing 20% of gelling agent, while the gel formation time is of approximately 30 minutes for a gel forming solution containing 30% of gelling agent.
- the times and concentrations needed to form a gel may vary considerably with the inulin fraction employed. Gelation may even occur during dehydration, because water removal increases the effective concentration of the gelling agent, thereby shortening the induction time for gelation.
- the impregnation of the food product can be made by any known manner.
- One impregnation method consists in dipping the food products into the gel forming solution and let the solution slowly and continuously penetrate into the pores or interstices of the product and removing the products after the desired impregnation level has been obtained.
- Another impregnation method consists in placing the food products in batches or continuously within a chamber or container together with the gel forming solution and subjecting the food products to a pressure sufficient to compress the gaseous volume fraction of the product thereby introducing the gel forming solution in the pores or interstices thereof.
- the pressure onto the product can be applied mechanically directly by physically compressing the product or alternatively by increasing the pressure present in a closed chamber.
- This method can be repeated several times on a same batch of product to achieve the desired impregnation level.
- Yet another impregnation method can be envisaged This method consists in placing the food products in batches or continuously within a chamber or container containing the gel forming solution and subjecting the food products to a vacuum sufficient to remove at least part of the air or other gases from the pores or interstices thereof and breaking the vacuum thereby filling the pores or interstices of said food products with the gel forming solution by suction.
- This method can also be repeated several times on a same batch of product to achieve the desired impregnation level.
- the food products are preferably subjected to a step wherein the gel in the interior of the pores or interstices is formed.
- This step can be implemented with or without energy input or output as mentioned above.
- the step consists in leaving the impregnated products for a time sufficient for the gel to form, this time being directly dependent on the concentration of the gelling agent used in the solution.
- the product can be used as such in a "semi fresh" state and kept for several days at a temperature of approximately 5°C before consumption. If one desires to obtain a product, which can be kept quasi indefinitely at room temperature, the product can be subjected to an additional drying step, which allows a moisture level insuring shelf stability to be reached.
- the drying comprises an air drying step typically at a temperature of 30-60 °C for a time sufficient to reach a first level of moisture in the food product.
- the air drying step is preferably continued by a microwave vacuum drying step wherein the food product is subjected to a microwave field of typically 0.5 to 5 Watt per gram of product power density which further reduces the content of moisture in the food product rapidly while puffing it at the same time in the case of high microwave power.
- the products can be subjected to a final air drying step to remove the remaining moisture and achieve the desired moisture content of the finished product.
- These present finished products have a moisture content ranging from about 2% to 10% preferably from 2% to 5%.
- the finished food products prepared according to the method of the invention can be used in various ways.
- the food products can be consumed in the dry state as snack items or after rehydration in food preparations such as soups, sauces, dehydrated meals or the like.
- the present dried edible finished food products have a remarkable extended storage stability while maintaining the desirable texture, color and appearance. These dried products can then be directly packaged into bags. It goes without saying that the invention is not limited to that has just been described and that simple modifications and variants of the method can be envisaged without departing from the scope of the present invention defined in the appended claims.
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Abstract
The invention concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food product are filled with said solution. Preferably, the impregnation step is followed by a drying step allowing moisture level which insures a shelf stability. The method is particularly suited for obtaining dry mushrooms having an appearance which is close to their appearance in the fresh state.
Description
METHOD FOR PROCESSING POROUS VEGETAL FOOD PRODUCTS
FIELD OF THE INVENTION
The present invention concerns a method for processing raw or fresh porous vegetal food products. More particularly the invention concerns a method for processing raw or fresh porous vegetal food products to make them storable at room temperature. The method of the invention is particularly suitable for processing mushrooms. The invention also concerns the use of a particle gel forming solution for impregnating porous vegetable material.
BACKGROUND OF THE INVENTION
For practical reasons, such as handling, conditioning, or conservation time on the shelves in the shops, numerous vegetable food products are proposed in the form of dry products which can be mixed with a liquid, for example water, for reconstitution when used. Various methods have been used in the past to prepare dry mushrooms. In one such prior known method, the mushrooms are simply sliced and air dried in a chamber in which air at a temperature of about 40°C circulates. Disadvantages of this method are that the volume of the mushrooms is greatly reduced, the aromas are reduced and their original shape is completely lost. In addition the consistency of the mushrooms tends to turn leathery after rehydration. It is also known that such air dried mushrooms rehydrate very slowly and never return to their original state. It has thus been a matter of constant research by the industry to develop a technique which obviates the above described loss of volume, taste, aspect and texture of the mushrooms to give a product as close as possible to the original product in particular in shape and taste. The freeze-dry method applied to the mushrooms achieves these goals. According to this method, the mushrooms are first sliced, then frozen and while frozen are subjected to a very low pressure so that the water present in the mushrooms as ice is removed by sublimation. Although the freeze-drying method has the advantages of producing food products that rehydrate readily and have a reduced loss in volume, this method requires relatively complex and expensive installations increasing the cost price these mushrooms. Yet another disadvantage of the freeze-drying method is that the freeze-dried mushrooms are brittle, exhibit the problem of dust formation and are delicate to handle. It is also known from EP Patent No. 266141 a process to minimize the texture instability of food products. This process is particularly beneficial to limit the damage
occurring upon thawing of a frozen food. The treatment is carried out by impregnating the intracellular spaces of the food with a gellable colloid solution, then causing the solution to gel. EP Patent No. 266141 is however not aimed at stabilising the food for a subsequent drying process. The types of gel forming solutions mentioned therein are polymer gels. The drawback of using a polymer gel is that it can hardly reduce shrinkage of the food during drying. Another drawback is that an extra gel inducing step, for instance infusion with another chemical, is needed after the impregnation.
SUMMARY OF THE INVENTION
It is thus a main object of the invention to overcome the drawbacks of the aforementioned prior art by providing a method for processing fresh porous vegetal food products such as mushrooms, which allows to obtain food products having the qualities, in particular with regards of their appearance, shape, and texture as close as possible to these of freeze-dried product, whether before of after rehydration. Another object of the invention is to provide such a method using a gel forming solution wherein the gelation occurs without additional treatment after the impregnation of the food product. Another object of the invention is to provide such a method wherein the shrinkage during drying is reduced. Another object of the invention is to provide such a method that reduces the loss of the aromas contained in the product. Another object of the invention is to provide such a method which allows the food product to rehydrate easily, almost as quickly as freeze dried products. Another object of the invention is to provide such a method which is cost effective and simple to implement. Another object of the invention is to provide such a method that can be performed without using complex and expensive installations. Yet another object of the invention is to provide a such method which allows to obtain food products which, after having been dried, are extremely stable on storage. The invention therefore concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food product are filled with said solution. Upon filling the pores or interstices of the product with the gel forming solution, one reinforces the material structure of the product thereby allowing the shape and
the volume of the original product to be retained. By original product it is to be understood the product before its impregnation step. It will be noted that the use of a solution that will create a particle gel in the food resists much better to shrinkage during drying than the polymer gel used in the prior art. The gel to be formed is selected in the group of the particulate type gels, preferably a polysaccharide or oligosaccharide solution. Indeed, it has been found that the particulate nature of these gel forming solutions dramatically reduces the proneness of the food to shrink upon dehydration compared to polymeric gel forming solutions thereby advantageously preserving a volume and shape closer to the original product. Preferably the particulate gel forming solution used in the method of the invention is an inulin solution, the percentage of inulin in the gel forming solution being comprised between 15% and 40%, preferably between 20% and 35% and most preferably about 30%. One advantage of the use of inulin is that it fosters the gut health through a prebiotic effect as well as increases the bowel movement. In another embodiment, the product after impregnation can be subjected to a drying step allowing moisture levels which insure shelf stability. The moisture level is advantageously brought to a level comprised between 2% and 10% and preferably between 2% and 5%. Owing to this additional drying step one can obtain a product extremely stable on storage while retaining its volume and shape. In an advantageous variant of the invention the drying step comprises an air drying step followed by a microwave vacuum drying. The use of the microwave drying step is advantageous in that it causes the products to be dried to lightly swell, thereby reducing the volume reduction effect of the drying step. In addition, drying time and thermal stress are reduced by microwave vacuum drying. Another advantage of the invention consists in being able to obtain products which are less brittle and less prone to dust formation than the freeze-dried products while still exhibiting a good crispiness. The products of the invention have thus good organoleptic properties. The products prepared according to the method of the invention further include the following advantages. The method of the invention ensures a good protection against oxidation insofar the gel is in direct contact with the walls of pores or interstices act as a oxygen barrier.
The method of the invention allows the loss of aromas to be reduced , because the diffusion of aroma molecules through the pores or interstices is hampered by the gel filler. Once the dried product obtained by the method of the invention is rehydrated, it recovers a shape and a texture close to that of the original product. The rehydration of the product obtained by the method of the invention is rapid. The method of the invention can be implemented in an installation comprising relatively inexpensive equipments. According to another aspect the invention also concerns food products made from a fresh porous vegetal product comprising pores or interstices filled with an edible gel forming solution. When the food product is "fresh" i.e. it has not been dried after impregnation, it can easily be stored at cold temperatures typically around 5°C and keep its appearance, taste and shape for several days. On the other hand, when the food product has been subjected to a drying step after impregnation, the food product can be stored at room temperature indefinitely while retaining its original qualities in particular its appearance, shape, texture and taste. According to yet another aspect the invention also concerns the use of an edible gel forming solution for impregnating a porous vegetable food product comprising a structure of pores or interstices filled with air or other gases, for reinforcing said structure of said product after the drying of said product. Other objects and fuller understanding of the invention will be had by referring to the following description and claims of a preferred embodiment thereof.
DESCRIPTION OF A PREFERRED EMBODIMENT OF THE INVENTION
Below the method for processing fresh porous vegetal food products according to the invention is explained more in detail. The general idea of the invention consists in providing storable porous vegetable food products by impregnating said products, while they are in a fresh state, with an edible particle gel forming solution so as to avoid excessive shrinkage, in particular after dehydration, without using expensive conventional freeze-drying techniques. The method of the invention is particularly suitable for processing mushrooms but is in no way limited to such products and can of course be applied to any vegetable food product having a structure made of pores or interstices that can be filled or impregnated by an edible particle gel forming solution. The porous vegetable
food products will be prepared preferably sliced or diced before being subjected to the method of the invention according to their size or nature. In the case of mushrooms, they will be typically sliced or diced after having been washed in a known manner. The gel forming solution is chosen from group of ingredients that form particulate type gels since particle gels have a good resistance to shrinkage after drying. Gel forming solutions such as polysaccharide or oligosaccharide solutions are particularly suited. A gel forming solution containing inulin has given particularly good results. Inulin has the advantage of being economical and not affecting the organoleptic properties of the food product adversely. The concentration of inulin in the solution is chosen to be sufficient to form a gel, as the case may arise with or without energy input or output, or even with the use of a co-gelling agent. Typically, the percentage of inulin in the gel forming solution is comprised between 15% and 40%, preferably between 20% and 35% and most preferably about 30%. It will be noted that the gel formation time depends on the concentration of the gel forming agent in the solution, the higher the concentration the lower the gel forming time. For example, at ambient temperature the gel formation time is of approximately 12 hours for a gel forming solution containing 20% of gelling agent, while the gel formation time is of approximately 30 minutes for a gel forming solution containing 30% of gelling agent. However, the times and concentrations needed to form a gel may vary considerably with the inulin fraction employed. Gelation may even occur during dehydration, because water removal increases the effective concentration of the gelling agent, thereby shortening the induction time for gelation. The impregnation of the food product can be made by any known manner. One impregnation method consists in dipping the food products into the gel forming solution and let the solution slowly and continuously penetrate into the pores or interstices of the product and removing the products after the desired impregnation level has been obtained. Another impregnation method consists in placing the food products in batches or continuously within a chamber or container together with the gel forming solution and subjecting the food products to a pressure sufficient to compress the gaseous volume fraction of the product thereby introducing the gel forming solution in the pores or interstices thereof. According to this method the pressure onto the product can be applied mechanically directly by physically compressing the product or alternatively by increasing the pressure present in a closed chamber. This method can be repeated several times on a same batch of product to achieve the desired impregnation level.
Yet another impregnation method can be envisaged This method consists in placing the food products in batches or continuously within a chamber or container containing the gel forming solution and subjecting the food products to a vacuum sufficient to remove at least part of the air or other gases from the pores or interstices thereof and breaking the vacuum thereby filling the pores or interstices of said food products with the gel forming solution by suction. This method can also be repeated several times on a same batch of product to achieve the desired impregnation level. After impregnation, the food products are preferably subjected to a step wherein the gel in the interior of the pores or interstices is formed. This step can be implemented with or without energy input or output as mentioned above. Typically the step consists in leaving the impregnated products for a time sufficient for the gel to form, this time being directly dependent on the concentration of the gelling agent used in the solution. Once the gel is formed, the product can be used as such in a "semi fresh" state and kept for several days at a temperature of approximately 5°C before consumption. If one desires to obtain a product, which can be kept quasi indefinitely at room temperature, the product can be subjected to an additional drying step, which allows a moisture level insuring shelf stability to be reached. The drying comprises an air drying step typically at a temperature of 30-60 °C for a time sufficient to reach a first level of moisture in the food product. Typically this corresponds to a weight loss of approximately 40-60%. This can be done for example in a conventional oven or air drier wherein air at a temperature of about 30-60 °C circulates. The air drying step is preferably continued by a microwave vacuum drying step wherein the food product is subjected to a microwave field of typically 0.5 to 5 Watt per gram of product power density which further reduces the content of moisture in the food product rapidly while puffing it at the same time in the case of high microwave power. If necessary, the products can be subjected to a final air drying step to remove the remaining moisture and achieve the desired moisture content of the finished product. These present finished products have a moisture content ranging from about 2% to 10% preferably from 2% to 5%. Such moisture content insures shelf stability, i.e. allows microbial growth to be avoided when stored over extended periods. It is to be noted that such moisture content does not adversely affect the crispiness of the final products.
The finished food products prepared according to the method of the invention can be used in various ways. For example, the food products can be consumed in the dry state as snack items or after rehydration in food preparations such as soups, sauces, dehydrated meals or the like. The present dried edible finished food products have a remarkable extended storage stability while maintaining the desirable texture, color and appearance. These dried products can then be directly packaged into bags. It goes without saying that the invention is not limited to that has just been described and that simple modifications and variants of the method can be envisaged without departing from the scope of the present invention defined in the appended claims.
Claims
1. Method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food product are filled with said solution.
2. Method according to claim 1 , wherein said gel forming solution is a polysaccharide or oligosaccharide solution.
3. Method according to claim 2, wherein said gel forming solution is an inulin solution.
4. Method according to claim 3, wherein the percentage of inulin in the gel forming solution is comprised between 15% and 40%, preferably between 20% and
35% and most preferably about 30%. 5. Method according to any of claims 1 to 4 further comprising, after said impregnation step, a drying step allowing moisture level which insures a shelf stability.
6. Method according to claim 5, wherein the moisture level is comprised between 2% and 10%, preferably between 2% and 5%.
7. Method according to claim 5 or 6, wherein the drying step comprises an air drying step followed by a microwave vacuum drying.
8. Method according to any of the preceding claims wherein the impregnation comprises the steps of : (a) placing said food products within a container containing said gel forming solution; (b) subjecting said food products to a vacuum sufficient to remove at least part of the air or other gases from the pores or interstices; (c) breaking the vacuum thereby filling the pores or interstices of said food products.
9. Method according to claim 8, wherein said steps (b) and (c) are repeated several times.
10. Method according to claim 8 or 9, when it depends on claims 5 to 7, further comprising an induction step after step (c) and prior to the drying step.
11. Method according to any of the preceding claims, wherein said porous vegetal food products are fresh mushrooms, sliced, diced or in whole.
12. Food product made from a fresh porous vegetal product comprising pores or interstices filled with an edible particle gel.
13. Food product according to claim 12, wherein said gel forming solution is a polysaccharide or oligosaccharide solution.
14. Food product according to claim 13, wherein said gel forming solution is an inulin solution.
15. Food product according to claim 14, wherein the percentage of inulin in the gel forming solution is comprised between 15% and 40%, preferably between 20% and 35% and most preferably about 30%.
16. Food product according to any of claims 12 to 15, wherein said porous vegetal food products are fresh mushrooms, sliced, diced or in whole.
17. Food product according to any of claims 12 to 16 conditioned in a dry state.
18. Use of an edible particle gel forming solution for impregnating a porous vegetable food product comprising a structure of pores or interstices filled with air other gases, for reinforcing said structure of said product after the drying of said product.
19. Use according to claim 18, wherein said gel forming solution is selected in the group of the particulate type gel solutions, preferably a polysaccharide or oligosaccharide solution and most preferably an inulin solution.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04803635A EP1691620A1 (en) | 2003-12-10 | 2004-12-08 | Method for processing porous vegetal food products |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP03028383A EP1541031A1 (en) | 2003-12-10 | 2003-12-10 | Method for processing porous vegetal food products |
PCT/EP2004/013966 WO2005058051A1 (en) | 2003-12-10 | 2004-12-08 | Method for processing porous vegetal food products |
EP04803635A EP1691620A1 (en) | 2003-12-10 | 2004-12-08 | Method for processing porous vegetal food products |
Publications (1)
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EP1691620A1 true EP1691620A1 (en) | 2006-08-23 |
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EP03028383A Withdrawn EP1541031A1 (en) | 2003-12-10 | 2003-12-10 | Method for processing porous vegetal food products |
EP04803635A Withdrawn EP1691620A1 (en) | 2003-12-10 | 2004-12-08 | Method for processing porous vegetal food products |
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EP03028383A Withdrawn EP1541031A1 (en) | 2003-12-10 | 2003-12-10 | Method for processing porous vegetal food products |
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WO (1) | WO2005058051A1 (en) |
Families Citing this family (5)
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CN101484013B (en) | 2006-07-12 | 2012-09-05 | 雀巢产品技术援助有限公司 | Preserved slices of vegetables and fruits and processing methods |
US20120183646A1 (en) * | 2009-07-17 | 2012-07-19 | Koninklijke Cooperatie Cosun U.A. | Carbohydrate-enriched plant pulp composition |
CN103960350A (en) * | 2013-01-24 | 2014-08-06 | 陈其钢 | Characteristic mushroom can and production method thereof |
SE537668C2 (en) * | 2013-04-26 | 2015-09-29 | Stora Enso Oyj | Process for treating a food product with a solution comprising a nanofibrillated polysaccharide and mono-treated product |
ES2941158A1 (en) * | 2021-11-16 | 2023-05-17 | Centro De Investig Y Tecnologia Agroalimentaria De Aragon | PROTECTIVE PACKAGING FOR FOOD PRODUCTS (Machine-translation by Google Translate, not legally binding) |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4350711A (en) * | 1977-01-28 | 1982-09-21 | Rich Products Corporation | Methods of infusing fruits |
JPS53127851A (en) * | 1977-04-13 | 1978-11-08 | Kanebo Ltd | Production of green dry vegetable |
JPS5829070B2 (en) * | 1977-08-02 | 1983-06-20 | 好一 小川 | Plant and food protection and preservation methods |
JPS62210960A (en) * | 1986-03-13 | 1987-09-17 | Zenzo Nakagiri | Treatment of shiitake mushroom |
EP0266141A3 (en) * | 1986-10-28 | 1990-10-10 | Massey University | Texture stable food product |
JPS63297305A (en) * | 1987-05-28 | 1988-12-05 | Katakura Chitsukarin Kk | Coating agent for seed and method for treating seed |
MX170244B (en) * | 1989-03-21 | 1993-08-11 | Max Beauvais | METHOD FOR PROCESSING FUNGI USING RICE STARCH, NATURAL RUBBER, PROTEIN AND WATER |
JPH0484881A (en) * | 1990-07-26 | 1992-03-18 | Kyowa Hakko Kogyo Co Ltd | Fruit-containing alcoholic drink and production thereof |
US5198254A (en) * | 1991-04-03 | 1993-03-30 | The United States Of America As Represented By The Secretary Of Agriculture | Composition and method of increasing stability of fruits, vegetables or fungi |
US5645880A (en) * | 1993-07-08 | 1997-07-08 | Mcardle; Blaise | Protein-polysaccharide complex composition and method of use |
IL144058A (en) * | 2001-06-28 | 2006-10-05 | Yaakov Lahav | Composition for coating fruits, vegetables and fowl eggs, especially useful for organic produce |
KR20030051101A (en) * | 2001-12-12 | 2003-06-25 | 최현옥 | Taste, aroma and shiny rice to cook rice without washing it |
-
2003
- 2003-12-10 EP EP03028383A patent/EP1541031A1/en not_active Withdrawn
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2004
- 2004-12-08 EP EP04803635A patent/EP1691620A1/en not_active Withdrawn
- 2004-12-08 WO PCT/EP2004/013966 patent/WO2005058051A1/en not_active Application Discontinuation
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EP1541031A1 (en) | 2005-06-15 |
WO2005058051A1 (en) | 2005-06-30 |
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