WO2021111086A1

WO2021111086A1 - Mushroom-based protein food ingredient

Info

Publication number: WO2021111086A1
Application number: PCT/FR2020/052274
Authority: WO
Inventors: Jurgen ENGERISSER
Original assignee: La Revolution Champignon
Priority date: 2019-12-03
Filing date: 2020-12-03
Publication date: 2021-06-10
Also published as: FR3103681B1; FR3103681A1

Abstract

The invention relates to the field of mushroom-based protein food ingredients having a particular texture (for meat, seafood or fish substitutes or aquaculture-derived substitutes) resembling that of minced meat or minced fish.

Description

DESCRIPTION

TITLE: FUNGI-BASED PROTEIN FOOD INGREDIENT

Field of the invention

The present invention relates to the field of protein food ingredients based on fungus, having a particular texture (for meat substitutes or seafood, fishery or aquaculture products) similar to that of minced meat or minced fish.

Substitutes for meat or vegetable meat or fish products, are food products whose taste and aesthetic qualities (mainly texture, flavor and appearance) and / or biochemical are similar to a certain type of presentation of meat or of seafood.

The use of these substitutes is popular especially among vegetarians, vegans, flexitarians, non-vegetarians who want to reduce their consumption of animal protein for health or ethical reasons, as well as among people who follow religious dietary rules, such as kosher, halal or in Buddhist cuisine.

Typically, meat or fish substitutes are made from non-meat products and sometimes also exclude animal products, such as dairy and egg products.

The majority of these substitutes are made from soybeans, wheat, cereals, peas, various photosynthetic plants, bacterial or fungal cultures (Quorn) which are denatured by chemical and mechanical treatment to obtain a product in the form of 'a meat which is then flavored. Quorn is a brand of meat substitutes based on mycoprotein. It is produced from the fungus Fusarium venenatum which occurs naturally in the soil. This fungus was discovered incidentally in 1967, in England, on ergot of rye. It is cultivated in a fermenter. The main ingredient in these products is mycoprotein which undergoes a fermentation process. Once the process is completed, we then obtain a dough, from which we cut into different preparations to which we add egg white, in the raw state, or fat, spices, breadcrumbs for them. the most advanced formulas.

State of the art

Marlow Foods Ltd has filed several patents for meat substitutes from mycoproteins and biomass from fungi. British patent GB2551964A describes for example a solution for reducing the level of RNA in a biomass comprising a filamentous fungus comprising the following steps: (i) heating the biomass, downstream of the fermenter, to a first temperature lying between 40 and 69 ° C; (ii) heating the biomass to a second temperature which is 6 to 20 ° C higher than the first temperature, in order to facilitate the release of RNA from the cells of the filamentous fungus; and (iii) separating a filamentous fungus having a reduced level of RNA from the other constituents.

European patent EP3292769 is also known, which describes a process for producing a meatless product as a substitute for meat or for imitation of meat.

In a first step, edible mushroom sporophores are ground into pieces, at least a partial amount of the sporophores being ground into pieces with a minimum extent of 3 mm; In a second step, ingredients comprising the ground sporophores of edible fungi in a range of 40 to 90% by weight, vegetable oil in the range of 2 to 20% by weight, a source of starch, in particular sugar. cooked rice, in the range of 2 to 15% by weight, animal and / or vegetable protein in the range of 4 to 15% by weight, and salt in the range of 1 to 3% by weight are mixed into a mass of homogeneous production.

In a third step, the production mass is packaged at least in one form.

In a fourth step, the production mass is heated in the at least one form, so that the plant or animal protein solidifies in the selectively open or closed form.

Disadvantages of the prior art

The solutions of the prior art use either a fungal biomass of filamentous fungi whose taste and / or texture qualities are quite poor, or fungi such as button mushrooms or oyster mushrooms, the sporophore of which exhibits strong variations in density. and humidity. The hat is generally noticeably wetter than the foot, and the texture and density also varies significantly between the foot and the hat.

Finally, some "noble" parts of the fungus have a poorly used market value when they are simply incorporated into the biomass mixed with other parts of lower market value.

This is particularly true for fungi of the Pleurotaceae family. Solution provided by the invention

To remedy these drawbacks, the present invention relates in its most general sense to a protein food ingredient based on fungi, characterized in that it consists of at least 70% by weight of oyster mushroom bulbs without the stems and caps. And preferably 80% and even more preferably above 90%, the remaining percentages include stems and caps.

According to a variant, said bulbs are also devoid of coalescing stems.

The invention also relates to a process for the preparation of food products from fungi of the genus Pleurotus, characterized in that one proceeds to a separation of the bulbs devoid of the caps and of the coalescing stems, in order to exploit the stems with the caps in the form of 'a first fungal mass, said bulbs forming a second fungal mass consisting of at least 70% by weight of oyster mushroom bulbs devoid of stems and caps.

According to a first variant, the method comprises a step of chopping said second fungal mass to form fragments of which at least 80% have: a. a form factor less than 3 with b. a larger dimension between 0.5 and 5 millimeters.

According to a second variant, the method comprises a step of grinding said second fungal mass to form a homogeneous paste.

The invention also relates to sausages, terrines, pâtés, substitutes for minced steaks, meatballs, nuggets, meatloaf or fish obtained from said second treatment. The invention also relates to ground beef substitutes, nuggets or dumplings obtained from said second treatment.

The invention also relates to:

- A meat or fish substitute sausage comprising fungal ingredients resulting from the second treatment of the aforementioned process

- A meat or fish substitute bread comprising fungal ingredients resulting from the second treatment of the aforementioned process

- A ground steak substitute comprising fungal ingredients resulting from the second treatment of the aforementioned process

- Meat or fish substitute balls comprising fungal ingredients resulting from the second treatment of the aforementioned process

- A spreadable meat or fish substitute comprising fungal ingredients resulting from the second treatment of the aforementioned process

- A sauce containing meat or fish substitutes made up of fungal ingredients resulting from the second treatment of the aforementioned process.

Detailed description of a non-limiting example of

The invention

The present invention will be better understood on reading the detailed description of a non-limiting example of the invention which follows, with reference to the appended drawings where:

• [Figl] Figure 1 shows a schematic view of a oyster mushroom of the Pleurotus Ostreatus type

• [Fig2] Figure 2 shows a view of the separation zone of the parts of a oyster mushroom. General principles of the invention

The general principle of the invention is based on the differentiated use of the bulb of fungi of the genus Pleurotus, and the part consisting of the head, and a coalescing part of the stipe (or foot) directly extending the cap.

Figure 1 illustrates schematically a section of oyster mushroom sporophore in shell, the botanical name of which is pleurotus ostreatus.

We can see a bulb (1) from which individualized stems (2), each ending in a cap (4). The bulb (1) comprises a zone of coalescing stems (3) where certain stems are not yet individualized and form a common trunk.

The term “bulb” (1) is understood to mean the zone of coalescence of the stipes (2), and where they no longer form one mass with the bulb (1).

The bulb (1), the stipes (2, 3) and the caps (4) form the sporophores of the fungus.

The stems (2) are coalescing if two or more stems adhere to each other to form a part of the coalescing stipe (3) of the bulb (1); shorter, they ramify on a common foot to which they are welded.

In the genus Pleurotus, Pleurotus Ostreatus is a perfect example, it includes coalescent stems (3) extending the bulb (1) and does not include concrescent caps (4).

Application to the preparation of ground beef substitutes

The first exemplary embodiment relates to the preparation of protein ingredients from fungi of the Pleurotus genus, in particular of the Pleurotus eryngii type, or oyster mushroom, or of the Pleurotus ostreatus type; and more particularly: a) bulbs (1), optionally comprising the area of coalescing stems (3) b) as well as a maximum of 30% of stems (2) and / or caps (4), these two constituents corresponding to the part used for the present invention and hereinafter referred to as the second fungal material (20).

For this purpose, the cap and the non-coalescing part of the stipe (or foot) are separated, to be used directly in mushrooms marketed as such, and the aerial part forms a bulb of higher density and less humidity with a lower market value by elsewhere, used for the preparation of protein ingredients.

The structure of these bulbs (1) of Pleurotus ostreatus type fungi does not have the same consistency as that of the caps (4) and therefore make it possible to obtain a product of better consistency. In addition, the preparation according to the invention makes it possible to avoid the syneresis which can be observed with preparations based on hats alone. Syneresis designates the phenomenon of spontaneous contraction of the particles of a gel generally resulting in the decrease in the volume of the solid mass and the gradual expulsion of the constituent liquid.

The bulb (1) thus recovered is introduced into a chopper with fine steel blades, of the cutter blade type rotating horizontally or vertically, to produce fragments forming part of a volume envelope D80 of approximately 1.5x1.5x1.5 millimeters to 4x4x4 millimeters, relatively parallelepiped in shape, with a form factor less than 3. D80 designating the 80% nominal fragments, the remaining 20% being non-standard fragments.

If we subject the cap (4) to the same drag, we obtain smaller fragments and a consistency of mash type. The term “shape factor” will be understood to mean the ratio between the largest dimension of a fragment and the smallest dimension of this same fragment.

These ingredients are then mixed with textured vegetable proteins, binders, powdered proteins, in particular pea proteins, yeasts, aromatics, natural flavors as well as ingredients with coloring properties. The steaks are formed by hand or by machine. As for the mushroom part, if the caps (4) are used instead of the bulbs (1), it is impossible to form the satisfactory finished product, the final structure will be too sticky, which is not the case of the preparation defined above. They have a mass of between 70 and 150g before cooking.

The cooking is done in an oven, dry heat, at 200 ° C for a period of between 10 and 18 minutes.

The "plant discs" are packaged in 2 pieces per tray in PP (Polypropylene) or PET (Polyethylene terephthalate). A device will heat-seal a transparent protective film on the top of the tray, while modifying the initial atmosphere. The atmosphere inside the tray will be a so-called protective atmosphere, which is made up of two gases: C and N2 in proportions ranging from 20/80 to 60/40. The heat-sealed trays are stored in positive or negative cold.

Application to the preparation of meat substitutes, in particular spreadable.

Another use is the preparation of sausage spread of the “schmeerwurst”, “Mettwurscht” or “colmette” or “bradwurst” type.

In this case, we use the mass consisting mainly of the bulbs (1) of the oyster mushrooms, detached from the caps (4) and the stipes (2) to reduce them to a paste by crushing or crushing. Vegetable oil and condiments are then added, as well as proteins and pulverulent materials of vegetable origin.

The next step consists in optionally adding an acidifier to reduce the pH to a value less than 4.5, the product is packaged in casings and cooked in a ladle or introduced into an autoclave to undergo a cycle of pasteurization of acidified products. The product thus obtained can be stable at room temperature.

These preparations can also be marketed in the form of spreads for aperitifs.

Application to the preparation of substitutes for bolognese sauce

In this case, we use the bulb (1) of the oyster mushrooms, detached from the caps (4) and stipes (2) to introduce it into a chopper with fine steel blades, of the cutter blade type rotating horizontally or vertically, to produce fragments that fit into a D70 volume envelope of approximately 2x2x2 millimeters, relatively parallelepiped in shape, with a form factor of less than 3.

The term “shape factor” will be understood to mean the ratio between the largest dimension of a fragment and the smallest dimension of this same fragment. To this preparation is added coulis and / or crushed tomatoes as well as condiments and / or vegetable oil.

The next step is to cook these fragments in a pot, at a temperature of 90 ° C, optionally with the addition of an acidifier to reduce the pH to a value below 4.5, in order to allow a subsequent autoclave pasteurization and reduce bacterial growth.

Application to the preparation of meatloaf substitutes Another use of oyster mushroom bulbs (1), detached from the caps (4) and stipes (2) and reduced to a paste by chopping and / or grinding and / or crushing relates to the preparation of sausages or even meat loaves (" leberkase ”), or substitutes for liver dumplings.

Application to the preparation of mixed products

Another use of oyster mushroom bulbs, detached from the caps (4) and stipes (2) is to prepare a mixture with minced meat or fish, and to add ingredients (condiments, salt, pepper, ...) to form a food preparation which can then be cooked or browned.

Claims

1. Protein food ingredient based on mushrooms characterized in that it consists of at least 70% by weight of bulbs (1) of oyster mushrooms lacking stems (2) and caps (4).

2. Protein food ingredient based on mushrooms according to claim 1 characterized in that it consists of at least 70% by weight of bulbs (1) of oyster mushrooms lacking caps (4), stipes (2) and lacking in addition coalescing stems (3).

3.Process for preparing food products from fungi of the pleurotus genus characterized in that one proceeds to a separation of the bulbs (1) devoid of the caps (4) and the stems (2), to exploit the stems (2 ) with the caps (4) in the form of a first fungal mass (10), said bulbs (1) forming a second fungal mass (20) consisting of at least 70% by weight of oyster mushroom bulbs (1) devoid of the stipes (2) and hats (4).

4. A process for preparing food products according to claim 3 characterized in that it comprises a step of chopping said second fungal mass (20) to form fragments of which at least 80% have a. a form factor less than 3 with b. a larger dimension between 0.5 and 5 millimeters.

5. A process for preparing food products according to claim 3 characterized in that it comprises a step of grinding said second fungal mass (20) to form a homogeneous paste.

6. Sausage substitute meat or fish comprising a fungal mass (20) resulting from the treatment according to the process according to claim 3 or 4.

7. Bread of meat or fish substitute comprising a fungal mass (20) resulting from the treatment according to the process according to claim 3 or 4.

8. A ground steak substitute comprising a fungal mass (20) resulting from the treatment according to the process according to claim 3 or 4.

9.Meat or fish substitute balls comprising a fungal mass (20) resulting from the treatment according to the process according to claim 3 or 4.

10. A spreadable meat or fish substitute comprising a fungal mass (20) resulting from the treatment according to the process according to claim 3 or 4.

11. Sauce containing meat or fish substitutes consisting of a fungal mass (20) resulting from the treatment according to the process according to claim 3 or 4.