WO1998047394A1 - Produit a base de champignons traites - Google Patents

Produit a base de champignons traites Download PDF

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Publication number
WO1998047394A1
WO1998047394A1 PCT/AU1998/000269 AU9800269W WO9847394A1 WO 1998047394 A1 WO1998047394 A1 WO 1998047394A1 AU 9800269 W AU9800269 W AU 9800269W WO 9847394 A1 WO9847394 A1 WO 9847394A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
mushrooms
mushroom
minced
process according
Prior art date
Application number
PCT/AU1998/000269
Other languages
English (en)
Inventor
Martial Lawson
Original Assignee
Lilyvale Mushrooms Pty. Ltd.
LAWSON, Marion
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lilyvale Mushrooms Pty. Ltd., LAWSON, Marion filed Critical Lilyvale Mushrooms Pty. Ltd.
Priority to AU69117/98A priority Critical patent/AU6911798A/en
Priority to EP98914709A priority patent/EP0942661A4/fr
Priority to JP10544551A priority patent/JP2000516103A/ja
Publication of WO1998047394A1 publication Critical patent/WO1998047394A1/fr

Links

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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a processed mushroom product and a process for producing a processed mushroom product.
  • the mushroom is an edible fungi which has increasingly become a staple cultivated product available year round throughout the developed world.
  • mushroom is meant principally the cultivated mushroom, for example the button mushroom Agahcus bisporus; the Shiitake mushroom Lentinus edodes; and the oyster mushroom Pleurotus asticatus and Pleurotus coinucopical, but any other edible fungus is potentially a raw material according to the present invention.
  • Mushrooms have not been widely processed in order to produce other food products. One reason for this is that during cooking a great deal of volume is lost and water released, which tends to be detrimental to forming a relatively firm or solid product. Mushrooms are used in a pureed form for the manufacture of soups and the like, where texture is not required from the mushrooms themselves. If fresh mushrooms are simply minced, a wet slurry is formed.
  • the present invention provides a mushroom product formed from minced moisture reduced mushrooms, said mushrooms having a reduced water content of between about 50% and about 70%.
  • the mushroom product further includes a suitable binder, most preferably egg white.
  • the present invention provides a process for manufacturing a mushroom product, including the steps of :
  • step (a) subjecting fresh mushrooms to a water content reduction process, so that the water content of said mushrooms is reduced to between about 50% and 75%; and (b) mincing the product of step (a).
  • the process may further include a step of mixing in a suitable binder or other additives, additional drying steps and mincing, and forming the product into predefined shapes, such as patties or an extrusion.
  • the drying process may be preceded by slicing and/or blanching steps in order to improve drying efficiency and reduce any pathogen concentration.
  • a process for manufacturing a mushroom product including the steps of : a) subjecting fresh mushrooms to blanching; b) reducing the moisture content of the blanched mushrooms to between 50% and 75%; and c) mincing the product resulting from step b).
  • the inventors have determined that by reducing the moisture content of fresh mushrooms, and then mincing, that a relatively coherent material is produced with a consistency not unlike minced meat, and that when the material is cooked, for example in the manner of a hamburger, it retains its shape and form well, and has a cooked texture and mouth feel comparable to meat. It is believed that the inventive process allows the mushroom mycelium fibres to be better preserved and so provide meat-like texture to the processed product. Further, the present invention is applicable to damaged mushrooms, and stalks, which are otherwise treated as a waste material. These materials produce a processed product of comparable or superior quality to good quality mushroom caps.
  • the mushrooms may be dried by any suitable process.
  • the mushrooms may be sliced or otherwise reduced in size prior to drying to facilitate quicker drying. If it is desired to retain mushroom flavour, then it is preferred that the drying process be one in which loss of flavour and texture is minimised.
  • a preferred technique is heat pump type drying systems. Alternatively, if retention of flavour is not required or desirable, then faster processes may be used, such as fluidised bed type systems.
  • a mechanical drying process such as a screw or roller press, may also be used in addition to, or as an alternative to, the other processes.
  • the dried mushrooms are preferably minced to a size similar to minced or ground beef, although any suitable size may be used, with variations in the physical properties of the product as would be understood.
  • a binder illustratively egg white
  • the pattie be formed using any conventional process.
  • Other additives such as preservatives or flavourings, may be added if desired but are not essential.
  • the product of the inventive process may be used as an ingredient in the production of other food products - for example, to be combined with red or white meat to form a pattie or cake, or to provide a bland base material with similar organoleptic properties to meat which can be flavoured to produce a topping for pizzas or the like.
  • Figure 1 is a flowchart illustrating one implementation of the present invention.
  • Figure 2 is a flowchart illustrating a second implementation of the present invention.
  • the washing may be done by any conventional conveyor type process, or through drum washing.
  • the mushrooms are then blanched at box 3 using a steam or hot water system.
  • a steam or hot water system typically four to ten minutes of blanching are required with the lower end of that range being used where it is desired that the mushrooms retain to some extent their flavour and longer blanch times being used where it is desired to substantially remove the mushroom flavour. If the mushrooms are of a large size then, as shown by dotted paths 9 and 1 1 to box
  • the mushrooms may be sliced or otherwise reduced in size prior to blanching.
  • the blanched product is then reduced in moisture further by using a screw press or similar mechanical device as indicated at box 7.
  • the product is then minced as indicated by box 13.
  • Mincing is preferably through a mincing disc having holes of 4mm to 6mm diameter or by use of a meat grinder.
  • the mechanism is essentially that used for producing ground beef or the like.
  • the product is then passed to a drying system as indicated by box 15.
  • the drying system may for example be of the heat pump type.
  • a compressor blows air over the product, which air is then recirculated through coils to remove moisture, then heated and again blown over the product.
  • this process takes place at 45°C to 55°C.
  • the above described heat- pump procedure has been determined to be particularly useful in retaining maximum flavour.
  • the product is dried to between 50% and 75% of its original moisture content. If the product is insufficiently dried, then when minced and formed into a pattie it will be too moist; if it is excessively dried, then the product becomes somewhat stiff in texture.
  • the minced product is then, if it is to be formed into a pattie, agglomerated with a suitable binder, as indicated at box 17, and optionally flavour enhancing additives, preservatives, and the like may be added as is well understood in the food technology art.
  • these components may include minced meat or vegetables, herbs, spices, flavours, preservatives, and the like.
  • a typical pattie produced may be approximately 150g, and when cooked have a texture not unlike a rissole or hamburger pattie. It will be understood by the skilled in the art that the process will need to be modified depending upon the condition of the product used, and based upon the type of mushroom used. For example highly flavoured mushrooms will require longer blanching times in order to substantially remove their flavour than less highly flavoured mushrooms.
  • a suitable binder is egg white, although any suitable binder may be used.
  • the binder may vary with the end use intended. Also, the addition of other components such as meat may vary the required characteristics of the binder.
  • FIG. 2 illustrates a further implementation of the present invention wherein it is specifically intended that the finished product be largely devoid of mushroom flavour.
  • the mushrooms to be processed are first spray washed, as indicated at box 21 to remove growth media, such as peat and compost contaminants from the stalks and caps of the mushroom.
  • the washed mushrooms are subjected to steam or water blanching for 10 minutes at 90°C.
  • blanching for this length of time it is possible to remove water soluble flavour and aroma constituents from the mushroom flesh thereby producing a final product which has a bland product taste.
  • blanching also reduces the microbial load present on the raw mushrooms and deactivates any enzymes which may be present.
  • blanching produces a change in the elasticity of the cell structure so that the mushroom flesh is able retain a degree of structure whilst being subjected to subsequent drying and mincing steps of the process.
  • the blanching process toughens the cells so that they are better able to withstand pressing and mincing, the longer heat treatment producing a rubbery texture in the blanched mushrooms. It is believed that such toughening is due to the removal of free water from the cells, reduction in air held in the tissues, and changes in the chemistry of the cells and cell walls.
  • the blanched mushrooms are drained, for example on a vibrating screen, as a first step towards drying them.
  • the processed mushroom is then packaged, preferably with a suitable oxygen scavenger, such scavengers are well known in the food technology art, in order to further reduce the likelihood of oxidative browning.
  • the packaged product is then frozen, preferably by means of a fast freezing process in order to minimise mushroom cell rupture due to ice crystal formation within the product.
  • the product of the present invention may be applied in a number of ways. If a system is used in which volatile flavour components are not retained, as will be achieved by using an extended blanching time, then a generally tasteless material with a meat-like texture can be produced which can be combined with other materials as a meat extender, or flavoured as desired using appropriate artificial or natural flavours. If the taste components are largely retained, a mushroom flavoured product can be produced, either as mushroom alone or combined with other components or flavours.
  • the present invention accordingly provides a product which has a good density of flavour and texture, which may be used for any desired culinary purpose.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un procédé pour traiter la chair des champignons. Ce procédé consiste à blanchir les champignons pour réduire leur goût, diminuer leur teneur en humidité de 50 à 75 % et les hacher. De cette manière, on obtient un produit stable qui peut être associé à de la viande et/ou des légumes pour obtenir un rissole ou une galette.
PCT/AU1998/000269 1997-04-18 1998-04-17 Produit a base de champignons traites WO1998047394A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU69117/98A AU6911798A (en) 1997-04-18 1998-04-17 Processed mushroom product
EP98914709A EP0942661A4 (fr) 1997-04-18 1998-04-17 Produit a base de champignons traites
JP10544551A JP2000516103A (ja) 1997-04-18 1998-04-17 加工キノコ製品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPO6310A AUPO631097A0 (en) 1997-04-18 1997-04-18 Processed mushroom product
AUPO6310 1997-04-18

Publications (1)

Publication Number Publication Date
WO1998047394A1 true WO1998047394A1 (fr) 1998-10-29

Family

ID=3800605

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1998/000269 WO1998047394A1 (fr) 1997-04-18 1998-04-17 Produit a base de champignons traites

Country Status (5)

Country Link
EP (1) EP0942661A4 (fr)
JP (1) JP2000516103A (fr)
AU (1) AUPO631097A0 (fr)
CA (1) CA2258689A1 (fr)
WO (1) WO1998047394A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110217433A1 (en) * 2010-03-04 2011-09-08 Xianmin Guan Process and system for forming a foodstuff
WO2018156508A1 (fr) * 2017-02-24 2018-08-30 Song Ju Han Steve Produits alimentaires séchés en lanières
WO2018154116A1 (fr) * 2017-02-24 2018-08-30 Tvedemose Champignon Procédé de production de constituants aux champignons

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2717989A1 (fr) * 1994-04-05 1995-10-06 Donnard Anne Procédé de préparation et de conditionnement de champignons.
CN1135854A (zh) * 1996-01-30 1996-11-20 王长安 速食木耳及其制法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2717066C2 (de) * 1977-04-18 1982-10-14 Hans-Hermann 6902 Sandhausen Braeutigam Verfahren zum Herstellen von schnelllöslicher Trockensubstanz zur Bereitung von Gemüse- und/oder Pilzsuppen
JPH03175948A (ja) * 1989-12-02 1991-07-31 Nittetsu Raifu:Kk 薬酒漬きのこ及びその製造方法
JPH03277254A (ja) * 1990-03-28 1991-12-09 Kagome Co Ltd ねり製品の製造方法
FR2758946B1 (fr) * 1997-02-06 1999-04-09 Champignonnieres De Chancelade Procede de fabrication de flocons de champignons de paris et produit obtenu

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2717989A1 (fr) * 1994-04-05 1995-10-06 Donnard Anne Procédé de préparation et de conditionnement de champignons.
CN1135854A (zh) * 1996-01-30 1996-11-20 王长安 速食木耳及其制法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0942661A4 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110217433A1 (en) * 2010-03-04 2011-09-08 Xianmin Guan Process and system for forming a foodstuff
WO2018156508A1 (fr) * 2017-02-24 2018-08-30 Song Ju Han Steve Produits alimentaires séchés en lanières
WO2018154116A1 (fr) * 2017-02-24 2018-08-30 Tvedemose Champignon Procédé de production de constituants aux champignons

Also Published As

Publication number Publication date
JP2000516103A (ja) 2000-12-05
EP0942661A1 (fr) 1999-09-22
AUPO631097A0 (en) 1997-05-15
CA2258689A1 (fr) 1998-10-29
EP0942661A4 (fr) 2000-03-08

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