Dehydrated mushroom ingredients, texturised mushroom products, and methods of producing the same
AssigneeFable Holdings Pty Ltd
InventorJames FULLER
Life of this patent
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Abstract
The present invention relates to a dehydrated mushroom ingredient with a modified rehydration capacity, where the dehydrated mushroom ingredient can be rehydrated to produce texturised mushroom products, and methods of producing and using said ingredient. Specifically, the texturised mushroom product of the invention have a similar texture to real meat.
Claims51
A method of producing a dehydrated mushroom ingredient with a modified rehydration capacity, comprising the steps of:
- providing a raw mushroom material with at least 50% (w/w) water content;
- oil immersion frying said raw mushroom material to produce a dehydrated mushroom ingredient with a water content of from about 5% (w/w) to about 30% (w/w);
- and
- de-oiling the dehydrated mushroom ingredient to produce an ingredient with an oil content of at least 1% (w/w),
- wherein the oil immersion frying is performed in an oil at a temperature from about 80° C. to about 200° C., at a pressure of 1.5 kPa to 103 kPa, and for a duration of about 10 seconds to about 900 seconds,
- wherein said dehydrated mushroom ingredient excludes emulsions and/or binding agents, and wherein in use the dehydrated mushroom ingredient is rehydrated to produce texturised mushroom product with a water content of at least 40% (w/w).
2-3. (canceled)
(canceled)
16-23. (canceled)
A method of producing a texturised mushroom product, comprising the steps of:
- providing a raw mushroom material with at least 50% (w/w) water content;
- oil immersion frying said raw mushroom material to produce a dehydrated mushroom ingredient with a water content from about 5% (w/w) to about 30% (w/w);
- de-oiling the dehydrated mushroom ingredient to produce an ingredient with an oil content of at least 1% (w/w);
- and
- rehydrating said dehydrated mushroom ingredient to produce a texturised mushroom product with a water content of at least 40% (w/w),
- wherein the oil immersion frying is performed in an oil at a temperature from about 80° C. to about 200° C., at a pressure of 1.5 kPa to 103 kPa, and for a duration of about 10 seconds to about 900 seconds,
- and wherein said texturised mushroom ingredient excludes emulsions and/or binding agents.
The method of 38, wherein total absorption capacity (TAC) is measured according to the formula
- TAC
-
- (
- %
- )
- =
- (
- (
- final
-
- weight
- -
- initial
-
- weight
- )
- /
- initial
-
- weight
- )
- ×
- 100
- ,
- wherein the final weight is determined after rehydrating the dehydrated mushroom ingredient by blanching in water for about 5 mins at about 100° C. to produce the texturised mushroom product.
The method of 40, wherein water binding capacity (WBC) is measured according to the formula
- WBC
-
- (
- %
- )
- =
- (
- (
- initial
-
- weight
- -
- final
-
- weight
- )
- /
- initial
-
- weight
- )
- ×
- 100
- ,
- wherein the initial weight is determined after rehydrating the dehydrated mushroom ingredient by blanching in water for about 5 mins at about 100° C. to produce the texturised mushroom product, and wherein the final weight is achieved by subsequently dewatering the texturised mushroom product by centrifugation at 1200 rpm for about 30 to about 60 seconds.
A method of producing a texturised mushroom product, comprising the steps of:
- providing a raw mushroom material with at least 50% (w/w) water content;
- oil immersion frying said raw mushroom material to produce a dehydrated mushroom ingredient with a water content from about 5% (w/w) to about 30% (w/w);
- de-oiling the dehydrated mushroom ingredient to produce an ingredient an oil content of at least 1% (w/w);
- and
- rehydrating said dehydrated mushroom ingredient in an excess of liquid until such time as the mushroom ingredient and the liquid reach an absorption equilibrium to produce a texturised mushroom product,
- wherein the oil immersion frying is performed in an oil at a temperature from about 80° C. to about 200° C., at a pressure of from about 1.5 kPa to about 103 kPa, and for a duration of about 10 seconds to about 900 seconds,
- wherein said texturised mushroom ingredient excludes emulsions and/or binding agents, and wherein in use the dehydrated mushroom ingredient is rehydrated to produce texturised mushroom product with a water content of at least 40% (w/w).
The method of 56, wherein total absorption capacity (TAC) is measured according to the formula
- TAC
-
- (
- %
- )
- =
- (
- (
- final
-
- weight
- -
- initial
-
- weight
- )
- /
- initial
-
- weight
- )
- ×
- 100
- ,
- wherein the final weight is determined after rehydrating the dehydrated mushroom ingredient by blanching in water for about 5 mins at about 100° C. to produce the texturised mushroom product.
The method of 58, wherein water binding capacity (WBC) is measured according to the formula
- WBC
-
- (
- %
- )
- =
- (
- (
- initial
-
- weight
- -
- final
-
- weight
- )
- /
- initial
-
- weight
- )
- ×
- 100
- ,
- wherein the initial weight is determined after rehydrating the dehydrated mushroom ingredient by blanching in water for about 5 mins at about 100° C. to produce the texturised mushroom product, and wherein the final weight is achieved by subsequently dewatering the texturised mushroom product by centrifugation at 1200 rpm for about 30 to about 60 seconds.
Dependencies are inferred from the claim text.