WO2014169293A1 - Article alimentaire à base de champignons et son procédé de fabrication - Google Patents

Article alimentaire à base de champignons et son procédé de fabrication Download PDF

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Publication number
WO2014169293A1
WO2014169293A1 PCT/US2014/034055 US2014034055W WO2014169293A1 WO 2014169293 A1 WO2014169293 A1 WO 2014169293A1 US 2014034055 W US2014034055 W US 2014034055W WO 2014169293 A1 WO2014169293 A1 WO 2014169293A1
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Prior art keywords
mushroom
ingredient
food article
meat
ground
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PCT/US2014/034055
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English (en)
Inventor
Xianmin Guan
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Individual
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Individual
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Publication date
Priority claimed from US13/862,192 external-priority patent/US20130224368A1/en
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Publication of WO2014169293A1 publication Critical patent/WO2014169293A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Definitions

  • the present invention relates to food articles and method and apparatus of making the same.
  • a hamburger (or burger for short) is a sandwich consisting of a cooked patty of ground meat, (usually beef, but occasionally pork, turkey, or a combination of meats) placed between two wheat buns.
  • Hamburgers are often served with lettuce, tomato, onion, pickles, or cheese and condiments such as mustard, mayonnaise, and ketchup; these condiments or excess material are optional for the consumer.
  • the hamburger has attained widespread popularity and is proliferated worldwide in chains such as McDonald's, Burger King, and Wendy's.
  • the embodiments of the present invention address the above-identified needs and issues.
  • the present invention provides a food article.
  • the food article comprises ground meat and mushroom ingredients.
  • the ground mushroom ingredient has a taste texture compatible with the ground meat ingredient.
  • the food article has a meat to mushroom weight ratio ranging from about 1 : 99 to about 99: 1.
  • the food article can have a meat to mushroom weight ratio of any of the following ranges:
  • 10:90 to about 80:20 from about 10:90 to about 70:30, from about 10:90 to about 60:40, from about 10:90 to about 50:50, from about 10:90 to about 40:60, from about 10:90 to about 30:70, from about 10:90 to about 20:80; from about 20:80 to about 99: 1 , from about 20:80 to about 90: 10, from about 20:80 to about 80:20, from about 20:80 to about 70:30, from about 20:80 to about 60:40, from about 20:80 to about 50:50, from about 20:80 to about 40:60, from about 20:80 to about 30:70;
  • the meat ingredient can be any edible animal meat or fish meat.
  • common edible animal meat or fish meat include, e.g., beef, pork, chicken, turnkey, sheep meat (e.g., lamb), goat meat, tuna, salmon, donkey meat, horse meat, or meat of animal edible in a ethnic culture.
  • the mushroom ingredient can include any edible mushroom or a mixture of edible mushrooms.
  • Edible mushrooms include wild mushrooms and/or cultivated mushrooms.
  • the mushroom(s) can be uncooked mushroom or cooked mushroom, which are described in more detail below.
  • the mushroom ingredients include ground fresh mushroom, cooked mushroom, or a mixture thereof.
  • mushrooms have different flavor and nutrients, e.g., soluble fibers, vitamin, and antioxidants. Varying the composition of the mushroom mixture can impart the food article of invention different flavor and nutrients, thereby providing a way to modulate the nutrient content of the food article of invention.
  • the meat ingredient can be artificial meat. In some embodiments, optionally with one or any combination of features of the various embodiments above, the meat ingredient specifically excludes artificial meat.
  • the food article can include other food ingredients, e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc..
  • other food ingredients e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc.
  • the food article can include seasoning and/or flavoring ingredient(s), e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • seasoning and/or flavoring ingredient(s) e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • the food article can include seasoning and/or flavoring ingredient(s), e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • seasoning and/or flavoring ingredient(s) e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • the food article disclosed herein has a lowered or reduced cholesterol level, fat or grease content, or calories.
  • the per serving cholesterol content of a food article of invention can be about 90% or below, about 80%> or below, about 70%> or below, about 60%> or below, about 50%> or below, about 40%> or below, about 30%> or below, about 20%> or below, or about 10%> or below of the per serving cholesterol content of a food article formed from all meat(s) or substantially all meat(s).
  • the per serving grease or fat content of a food article of invention can be about 90%> or below, about 80%> or below, about 70%> or below, about 60%> or below, about 50%> or below, about 40%> or below, about 30%> or below, about 20%> or below, or about 10%> or below of the per serving grease or fat content of a food article formed from all meat(s) or substantially all meat(s).
  • the per serving calories of a food article of invention can be about 90%> or below, about 80%> or below, about 70%> or below, about 60%> or below, about 50%> or below, about 40%> or below, about 30%> or below, about 20%> or below, or about 10%> or below of the per serving calories of a food article formed from all meat(s) or substantially all meat(s).
  • the food article described above can be formed into any acceptable food article, such as hamburger patty, etc., and can be included in a food article in any form, e.g., a hamburger.
  • a food article disclosed herein can be formed generally by a method comprising the following steps:
  • the forming step can include forming a mixture of the ground mushroom ingredient and the ground meat ingredient and pressing the mixture to form the food article.
  • the present invention provides a food article, comprising a homogenous or substantially homogenous mixture of a ground meat ingredient, a ground mushroom ingredient, and an optional exogenous antioxidant,
  • the ground mushroom ingredient comprises granules of a size from about 1 mm to about 55 mm measured at 0°C such that, in the homogenous or substantially homogenous mixture, has texture and taste similar to those of the ground meat ingredient.
  • the food has a meat to mushroom weight ratio ranging from about 1 : 99 to about 99: 1.
  • the food article has a meat to mushroom weight ratio ranging from about 10:90 to about 90: 10, from about 20:80 to about 80:20, from about 30:70 to about 70:30, from about 40:60 to about 60:40 or about 50:50.
  • the meat ingredient comprises beef, pork, fish, chicken, turkey, lamb, goat, or a mixture of these.
  • the food article is a patty.
  • An example of such patty is hamburger patty.
  • the food article is cooked or uncooked.
  • the food article has a reduced cholesterol level as compared with a food article comprising a meat ingredient with no mushroom ingredient.
  • the food article has reduced calories per serving of a given weight as compared with a food article comprising a meat ingredient with no mushroom ingredient.
  • a food article disclosed herein can be formed by a method comprising the following steps:
  • a food article disclosed herein can be formed by a method comprising the following steps:
  • the present invention provide a method for preparing a food article, the method comprising:
  • a homogenous or substantially homogenous mixture comprising a ground frozen mushroom ingredient, a ground frozen meat ingredient, and an optional exogenous antioxidant
  • the ground mushroom ingredient comprises granules of a size from about 1 mm to about 55 mm measured at 0°C such that, in the homogenous or substantially homogenous mixture, has texture and taste similar to those of the ground meat ingredient, and
  • forming the food article comprises pressing the homogenous or substantially homogenous mixture to form the food article.
  • the frozen mushroom ingredient in method (i) and method (ii) is provided by freezing a cooked mushroom ingredient and the mushroom ingredient in method (iii) is a cooked mushroom ingredient.
  • the cooked mushroom ingredient is provided by heating the mushroom ingredient using a heating pan or by boiling water, hot oil, infrared light, magnetic heating, microwave, hot air, or steam.
  • the food article has a meat to mushroom weight ratio ranging from about 1 : 99 to about 99: 1.
  • the food article has a reduced cholesterol level, reduced calories, or a reduced level of glycerides.
  • the food article is a hamburger patty.
  • the meat ingredient is selected from the group consisting of beef, pork, fish, chicken, turkey, lamb, goat, and a combination thereof.
  • FIG. 1 illustrates an embodiment of the present invention.
  • the present invention provides a food article.
  • the food article comprises ground meat and mushroom ingredients.
  • the ground mushroom ingredient has a taste texture compatible with the ground meat ingredient.
  • the food article has a meat to mushroom weight ratio ranging from about 1 : 99 to about 99: 1.
  • the food article can have a meat to mushroom weight ratio of any of the following ranges:
  • the meat ingredient can be any edible animal meat or fish meat.
  • common edible animal meat or fish meat include, e.g., beef, pork, chicken, turnkey, sheep meat (e.g., lamb), goat meat, tuna, salmon, donkey meat, horse meat, or meat of animal edible in a ethnic culture.
  • the mushroom ingredient can include any edible mushroom or a mixture of edible mushrooms.
  • Edible mushrooms include wild mushrooms and/or cultivated mushrooms.
  • the mushroom(s) can be uncooked mushroom or cooked mushroom, which are described in more detail below.
  • the mushroom ingredients include ground fresh mushroom, cooked mushroom, or a mixture thereof.
  • mushrooms have different flavor and nutrients, e.g., soluble fibers, vitamin, and antioxidants. Varying the composition of the mushroom mixture can impart the food article of invention different flavor and nutrients, thereby providing a way to modulate the nutrient content of the food article of invention.
  • the meat ingredient can be artificial meat.
  • the meat ingredient specifically excludes artificial meat.
  • the food article can include other food ingredients, e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc..
  • other food ingredients e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc.
  • the food article can include seasoning and/or flavoring ingredient(s), e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • seasoning and/or flavoring ingredient(s) e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • the food article can include seasoning and/or flavoring ingredient(s), e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • seasoning and/or flavoring ingredient(s) e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • the food article disclosed herein has a lowered or reduced cholesterol level, fat or grease content, or calories.
  • the per serving cholesterol content of a food article of invention can be about 90% or below, about 80%> or below, about 70%> or below, about 60%> or below, about 50%> or below, about 40%> or below, about 30%> or below, about 20%> or below, or about 10%> or below of the per serving cholesterol content of a food article formed from all meat(s) or substantially all meat(s).
  • the per serving grease or fat content of a food article of invention can be about 90%> or below, about 80%> or below, about 70%> or below, about 60%> or below, about 50%> or below, about 40%> or below, about 30%> or below, about 20% or below, or about 10%> or below of the per serving grease or fat content of a food article formed from all meat(s) or substantially all meat(s).
  • the per serving calories of a food article of invention can be about 90%> or below, about 80%> or below, about 70%> or below, about 60%> or below, about 50%> or below, about 40%> or below, about 30%> or below, about 20%> or below, or about 10%> or below of the per serving calories of a food article formed from all meat(s) or substantially all meat(s).
  • the food article described above can be formed into any acceptable food article, such as hamburger patty, etc., and can be included in a food article in any form, e.g., a hamburger.
  • a food article disclosed herein can be formed generally by a method comprising the following steps:
  • the forming step can include forming a mixture of the ground mushroom ingredient and the ground meat ingredient and pressing the mixture to form the food article.
  • the present invention provides a food article, comprising a homogenous or substantially homogenous mixture of a ground meat ingredient, a ground mushroom ingredient, and an optional exogenous antioxidant,
  • the ground mushroom ingredient comprises granules of a size from about 1 mm to about 55 mm measured at 0°C such that, in the homogenous or substantially homogenous mixture, has texture and taste similar to those of the ground meat ingredient.
  • the food has a meat to mushroom weight ratio ranging from about 1 : 99 to about 99: 1.
  • the food article has a meat to mushroom weight ratio ranging from about 10:90 to about 90: 10, from about 20:80 to about 80:20, from about 30:70 to about 70:30, from about 40:60 to about 60:40 or about 50:50.
  • the meat ingredient comprises beef, pork, fish, chicken, turkey, lamb, goat, or a mixture of these.
  • the food article is a patty.
  • An example of such patty is hamburger patty.
  • the food article is cooked or uncooked.
  • the food article has a reduced cholesterol level as compared with a food article comprising a meat ingredient with no mushroom ingredient.
  • the food article has reduced calories per serving of a given weight as compared with a food article comprising a meat ingredient with no mushroom ingredient.
  • a food article disclosed herein can be formed by a method comprising the following steps:
  • a food article disclosed herein can be formed by a method comprising the following steps:
  • the present invention provide a method for preparing a food article, the method comprising:
  • a homogenous or substantially homogenous mixture comprising a ground frozen mushroom ingredient, a ground frozen meat ingredient, and an optional exogenous antioxidant
  • the ground mushroom ingredient comprises granules of a size from about 1 mm to about 55 mm measured at 0°C such that, in the homogenous or substantially homogenous mixture, has texture and taste similar to those of the ground meat ingredient, and
  • forming the food article comprises pressing the homogenous or substantially homogenous mixture to form the food article.
  • the frozen mushroom ingredient in method (i) and method (ii) is provided by freezing a cooked mushroom ingredient and the mushroom ingredient in method (iii) is a cooked mushroom ingredient.
  • the cooked mushroom ingredient is provided by heating the mushroom ingredient using a heating pan or by boiling water, hot oil, infrared light, magnetic heating, microwave, hot air, or steam.
  • the food article has a meat to mushroom weight ratio ranging from about 1 : 99 to about 99: 1.
  • the food article has a reduced cholesterol level, reduced calories, or a reduced level of glycerides.
  • the food article is a hamburger patty.
  • the meat ingredient is selected from the group consisting of beef, pork, fish, chicken, turkey, lamb, goat, and a combination thereof.
  • the meat ingredient can be any edible animal meat or fish meat.
  • common edible animal meat or fish meat include, e.g., beef, pork, chicken, turnkey, sheep meat (e.g., lamb), goat meat, tuna, salmon, donkey meat, horse meat, or meat of animal edible in a ethnic culture.
  • the mushroom ingredient can include any edible mushroom or a mixture of edible mushrooms.
  • Edible mushrooms include wild mushrooms and/or cultivated mushrooms.
  • the mushroom(s) can be uncooked mushroom or cooked mushroom, which are described in more detail below.
  • the mushroom ingredients include ground fresh mushroom, cooked mushroom, or a mixture thereof.
  • mushrooms have different flavor and nutrients, e.g., soluble fibers, vitamin, and antioxidants. Varying the composition of the mushroom mixture can impart the food article of invention different flavor and nutrients, thereby providing a way to modulate the nutrient content of the food article of invention.
  • the meat ingredient can be artificial meat.
  • the meat ingredient specifically excludes artificial meat.
  • the food article can include other food ingredients, e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc..
  • other food ingredients e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc.
  • the food article can include seasoning and/or flavoring ingredient(s), e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • seasoning and/or flavoring ingredient(s) e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • the food article disclosed herein has a lowered or reduced cholesterol level, fat or grease content/level, or calories.
  • the per serving cholesterol content of a food article of invention can be about 90% or below, about 80%> or below, about 70%> or below, about 60%> or below, about 50%) or below, about 40%> or below, about 30%> or below, about 20%> or below, or about 10% or below of the per serving cholesterol content of a food article formed from all meat(s) or substantially all meat(s).
  • the per serving grease or fat content of a food article of invention can be about 90%> or below, about 80%> or below, about 70%) or below, about 60%> or below, about 50%> or below, about 40%> or below, about 30%) or below, about 20%> or below, or about 10%> or below of the per serving grease or fat content of a food article formed from all meat(s) or substantially all meat(s).
  • the per serving calories of a food article of invention can be about 90% or below, about 80%) or below, about 70%> or below, about 60%> or below, about 50%> or below, about 40% or below, about 30% or below, about 20%> or below, or about 10%> or below of the per serving calories of a food article formed from all meat(s) or substantially all meat(s).
  • food article refers to a food article with a pre-set composition, which is preformed and cooked or uncooked.
  • An example of the food article of invention is a patty, available in a grocery store or a fast food store such as McDonald, Burger King, or Wendy's.
  • muscle and “edible mushroom”, and sometimes “fungus”, are used interchangeably and include any edible mushrooms or a mixture thereof.
  • Such edible mushrooms include wild mushrooms and/or cultivated mushrooms. Wild mushrooms are generally Agaricaceae, Boletaceae, Cantharellaceae, Helvellaceae, Lepiotaceae, Morchellaceae, Lactarius, Russulaceae, Tricholomataceae. Cultivated mushrooms include:
  • Agaricus bisporus also known as champignon and the button mushroom. This species also includes the portobello and crimini mushrooms;
  • Auricularia polytricha or Auricularia auricula-judae (Tree ear fungus), two closely related species of jelly fungi that are commonly used in Chinese cuisine;
  • Flammulina velutipes the "winter mushroom”, also known as enokitake in Japan;
  • Hypsizygus tessulatus also Hypsizygus marmoreus, called shimeji in Japanese, it is a common variety of mushroom available in most markets in Japan.
  • shimeji Hypsizygus tessulatus
  • Lentinus edodes also known as shiitake, oak mushroom. Lentinus edodes is largely produced in Japan, China and South Korea. Lentinus edodes accounts for 10% of world production of cultivated mushrooms. Common in Japan, China, Australia and North America. Pleurotus species, the oyster mushroom and king trumpet mushroom. Pleurotus mushrooms are the second most important mushrooms in production in the world, 25% of total world production of cultivated mushrooms. Pleurotus mushrooms are worldwide, China is the major producer. Several species can be grown on carbonaceous matter such as straw or newspaper. In the wild they are usually found growing on wood. Species of Pleurotus include, e.g., Pleurotus
  • Rhizopus oligosporus the fungal starter culture used in the production of tempeh. In tempeh the mycelia of R. oligosporus are consumed;
  • Tremella fuciformis (Snow fungus), another type of jelly fungus that is commonly used in Chinese cuisine;
  • Tuber species (the truffle), Truffles belong to the ascomycete grouping of fungi.
  • the truffle fruitbodies develop underground in mycorrhizal association with certain trees e.g. oak, poplar, beech, and hazel.
  • These species include Tuber aestivum (Summer or St. Jean truffle), Tuber magnatum (Piemont white truffle), Tuber melanosporum (Perigord truffle), Tmelanosporum x Tmagnatum
  • Ustilago maydis (Corn smut), a fungal pathogen of the maize plants. Also called the Mexican truffle, although not a true truffle; and
  • Volvariella volvacea (the "Paddy straw mushroom.”). Volvariella mushrooms account for 16% of total production of cultivated mushrooms in the world.
  • Nutrition Facts Serving Size: 1 cup, pieces or slices (70.0 g)
  • the term “frozen” generally refers to the temperature at which a component(s) of the food article of invention (mushroom ingredient or meat ingredient or both) become grindable. Generally, such a temperature is about 0°C or below, e.g., about -5 °C or below, about -10 °C or below, about -15 °C or below, about -20 °C or below, about -25 °C or below, or about -30 °C or below.
  • the term “freezing” refers to bringing the temperature a component or components of the food article of invention down to a frozen state such that the component or components become grindable.
  • grinding shall mean an act of bring a component or components of a food article of invention into components of smaller size or diameter. Such an act can be, e.g., grinding, pounding, chopping, blending, or any act of causing a food component to break into its particulate form at a size so as to allow forming a food article disclosed herein.
  • a person of ordinary skill in the art can readily determine the desirable size of the particulate form of the food component in order to form a food article disclosed herein.
  • ingredients such as frozen meat and frozen cooked mushroom are grinded to small particles that are compatible to each other in size.
  • the resulting meat or mushroom particles have a largest dimension of 6 mm or smaller, 5 mm or smaller, 4 mm or smaller, 3 mm or smaller, 2 mm or smaller, 1 mm or smaller.
  • mixing can refer to blending individual food components (e.g., a frozen mushroom ingredient and/or frozen meat ingredient) in particulate form (e.g., a ground frozen mushroom ingredient and/or ground frozen meat ingredient) to make a homogeneous or substantially homogeneous mixture of the components.
  • Homogeneous shall mean even or substantially even in terms of distribution of the food components.
  • mixing can be achieved by grinding a frozen mushroom ingredient and a frozen meat ingredient together to form a homogeneous or substantially homogeneous mixture of the components.
  • the term "cooked” refers to the state of mushroom being heated or otherwise exposed to heat or temperature such that the texture of a "cooked” mushroom becomes soft.
  • An example of causing the mushroom to be “cooked” is to expose the mushroom to a heated medium, such as frying pan or heated oil or boiling water, which a person of ordinary skill in the art can readily recognize.
  • Another example of causing the mushroom to be “cooked” is to expose the mushroom to a radio frequency such as microwave, infrared light (IR) heating, magnetic heating, or heating by hot air or steaming.
  • IR infrared light
  • the term “uncooked” refers to a state of mushroom without exposure to heat or a cook method. Cooked mushrooms also have a texture that is much more consistent than raw mushrooms.
  • Cooked mushrooms are more chewy due to softening of the fibers.
  • raw mushrooms are fragile and hard to be grinded to uniform sizes. As such, it is possible to grind cooked mushrooms to small and uniform sizes. After being cooked and grinded to a certain size , the resulting mushroom particles have a texture that are compatible to meat particles.
  • grey or “fat” are used interchangeably and refer to glycerides, which are formed by fatty acid and glycerol.
  • An antioxidant is a molecule that inhibits the oxidation of other molecules.
  • Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions. When the chain reaction occurs in a cell, it can cause damage or death to the cell. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being oxidized themselves, so antioxidants are often reducing agents such as thiols, ascorbic acid, or polyphenols.
  • oxidation reactions are crucial for life, they can also be damaging; plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, vitamin A, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases.
  • antioxidants such as glutathione, vitamin C, vitamin A, and vitamin E
  • enzymes such as catalase, superoxide dismutase and various peroxidases.
  • the antioxidant can be in the form an extract such as herbal extract, plant extract, or marine extract.
  • antioxidants can be omega-3 fatty acid or an extract containing the same (e.g., fish oil or flaxseed oil), alpha lipoic acid (ALA), conjugated lipoic acid (CLA) or the likes, or combinations thereof.
  • omega-3 fatty acid e.g., fish oil or flaxseed oil
  • ALA alpha lipoic acid
  • CLA conjugated lipoic acid
  • the term antioxidant refers to an exogenous antioxidant and specifically exclude endogenous antioxidant.
  • the term shall be construed to be an external antioxidant added to the food article described herein in addition to any antioxidant that may or may not exist in the food ingredients themselves.
  • Advantage of the exogenous antioxidant include the health benefits that such exogenous antioxidant can impart to the food article disclosed herein. Additionally, the exogenous antioxidant help preserve the food article so as to prolong the storage life of the food article. Further, the exogenous antioxidant can lower the amount of an preservative that the food article may include. As such, the exogenous antioxidant is an important feature of the present invention.
  • the food article described above can be formed into any acceptable food article, such as hamburger patty, etc., and can be included in a food article in any form, e.g., a hamburger.
  • An embodiment of the present invention is shown in Figure 1.
  • a food article disclosed herein can be formed generally by a method comprising the following steps:
  • the forming step can include forming a mixture of the ground mushroom ingredient and the ground meat ingredient and pressing the mixture to form the food article.
  • a food article disclosed herein can be formed by a method comprising the following steps:
  • a food article disclosed herein can be formed by a method comprising the following steps:
  • the food article can include other food ingredients, e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc..
  • other food ingredients e.g., bean stuff, tofu, flour, flour gluten, oatmeal, dry or fresh vegetable ingredients, potato, tomato, etc.
  • the food article can include seasoning and/or flavoring ingredient(s), e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • seasoning and/or flavoring ingredient(s) e.g., salt, sugar, starch, pepper, onion, scallion, garlic, and other ingredients commonly used in food preparation.
  • the food article described above can be formed into any acceptable food article, such as hamburger patty, etc., and can be included in a food article in any form, e.g., a hamburger.
  • the system for making the food article disclosed herein generally includes:
  • a mixing component for mixing the ground frozen mushroom ingredient and/or a ground meat ingredient, and any optional nutritional, seasonal, or flavoring ingredients, to generate a mixture comprising mixing the ground frozen mushroom ingredient and/or a ground meat ingredient and optional nutritional, seasonal, or flavoring ingredients;
  • the forming component can be, for example, a presser or molder
  • the system described above can include an optional cooking component, for causing the mushroom to be cooked.
  • the freezing component can be a freezer or any other device to cause mushroom and/or meat to reach a frozen state, e.g., at a temperature set forth above;
  • the grinding component can be any of grinder, blender, pounder, etc, which are commercially available or can be provided or constructed readily by a person of ordinary skill in the art;
  • the mixing component can be a mixer, a grinder, blending, pounder, etc, as long as it is capable of mixing the ingredients of a food article of invention and form a mixture as described above, which are commercially available or can be provided or constructed readily by a person of ordinary skill in the art;
  • the forming component can be, e.g., a presser or molder, which are commercially available or can be provided or constructed readily by a person of ordinary skill in the art; and
  • the cooking component generally includes a heating device, which includes a heat generator, a housing having a floor with or without a cover to cook the mushroom with or without a heating medium such as water or oil, optionally a temperature controller to set and control the temperature of cooking the mushroom, and optionally a stirrer, to stir the mushroom to cause it to have an even or substantially even cooking.
  • a cooking component described herein can be, e.g., a container, a tank, an oven, a heating house, a heating belt, a microwave oven, an IR heating house, a magnetic heater plate or oven, for example, which are commercially available or can be provided or constructed readily by a person of ordinary skill in the art.
  • the cooking component can be a device that provides steam or hot air at a given temperature, which are commercially available or can be provided or constructed readily by a person of ordinary skill in the art.
  • Meat which can be any type of edible meat(s), is frozen at a temperature from about -3 °C to about -10 °C and ground into small pieces at a temperature from about -3 °C to about -10 °C.
  • the small pieces of frozen meat(s) is ground once or twice again to generate the ground frozen meat(s) particles or pieces, which is set aside for use.
  • Edible mushroom(s) is provided and cleansed of/washed away impurities using water.
  • the mushrooms are boiled in boiling water for about 1 to about 3 minutes after washing, and then drained of water and quickly frozen to a temperature from about - 3 °C to about -10 °C.
  • the frozen mushrooms are ground into frozen mushroom particles/pieces at a temperature from about -3 °C to about -10 °C , which is set aside for use.
  • step 4 Quickly freezing the patty formed in step 4.
  • Patties of a 1 ⁇ 4 pound having a meat/mushroom weight ratio of 50:50 were formed according to steps 1-5. The patties were cooked and sampled. Sampling of these cooked patties showed satisfactory texture, taste and flavor (data not shown).
  • the ground mushroom was then packed using a wrapping material such as PE film to avoid direct exposure to oxygen.
  • the ground mushroom was then mixed with ground beef according to a selected ratio, and then quickly packed, and then stored at a temperature between below 0 °C and - 18 °C.
  • the ground mushroom was then packed using a wrapping material such as PE film to avoid direct exposure to oxygen.
  • the ground mushroom was then mixed with ground beef according to a selected ratio, and then quickly packed, and then stored at a temperature between below 0 °C and - 18 °C.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un article alimentaire et ses procédés et systèmes de fabrication.
PCT/US2014/034055 2013-04-12 2014-04-14 Article alimentaire à base de champignons et son procédé de fabrication Ceased WO2014169293A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13/862,192 US20130224368A1 (en) 2010-03-04 2013-04-12 Mushroom food article and method of making the same
US13/862,192 2013-04-12

Publications (1)

Publication Number Publication Date
WO2014169293A1 true WO2014169293A1 (fr) 2014-10-16

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CN107114460A (zh) * 2017-04-26 2017-09-01 合肥绿益食品有限公司 香菇猪肉的加工方法
CN110072397A (zh) * 2016-12-13 2019-07-30 荷兰联合利华有限公司 充气食品
CN111631243A (zh) * 2020-06-24 2020-09-08 上海应用技术大学 一种即食混合蘑菇素肉饼及其制备方法

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