Mushroom-based food

Abstract

The invention relates to a mushroom-based meat substitute and a preparation method of the mushroom-based meat substitute. The preparation method comprises a sterilization step. The present invention aims to provide a variety of vegetarian or purely vegetarian meat substitutes that mimic the color, texture and / or flavor characteristics of meat, in particular cooked meat products.

Description

[0001] This application is a divisional application of the patent application filed on March 25, 2021, with international application number: PCT / AU2021 / 050270, the date of entry into the Chinese national phase on September 20, 2022, the national application number 202180022671.6, and the title “Mushroom-based Food”. Technical Field

[0002] The present invention relates to a mushroom-based meat substitute and a method for preparing the mushroom-based meat substitute.

[0003] The present invention aims to provide a variety of meat substitutes that can simulate the color, texture and / or flavor characteristics of meat, especially cooked meat products. Background Art

[0004] Any discussion of the prior art in this specification should not be considered as an admission that the prior art is widely known or forms part of the common general knowledge in the field.

[0005] In response to concerns about the global warming effects of greenhouse gas emissions from livestock farming, as well as awareness of the impacts of land clearing measures, water use, and animal rights, consumers are increasingly seeking to reduce, eliminate, or replace meat products in their diets. This has spawned a large industry dedicated to meat substitutes, with products varying widely in terms of quality, availability, suitability for traditional cooking methods, and ability to serve as convincing meat substitutes in popular dishes.

[0006] Most meat substitutes currently available are primarily based on ground, extruded, and / or highly processed, uniformly textured protein flakes that often lack the tenderness of meat and exhibit characteristics such as rubbery, chewy, and spongy textures. While these meat substitutes are often plant-based, they are often bound by modified synthetic starches and contain unacceptable preservatives, synthetic flavors, and salt, with the nutritional value of meat substitutes rarely being emphasized.

[0007] In addition to lacking the nutritional advantages of high protein content associated with meat and meat products, available meat substitutes often lack the desirable properties associated with actual meat consumption, namely, its taste, smell, and texture. Generally speaking, meat substitutes lack the taste, texture, and versatility of real meat and cannot be used in dishes that require stewing, thick-cutting, grilling, roasting, simmering, or shredding. In fact, in an effort to mimic the desirable properties of meat, meat substitutes containing cultured mammalian cells have been developed. While these products may be promoted as more sustainable than meat, the addition of cultured cells is generally undesirable for most people pursuing a meat-free diet and may also be difficult for consumers given the artificial bioengineering aspects of the mammalian cell lines used.

[0008] This limits the applicability of meat substitutes to the restaurant and catering industries, as well as to individuals who wish to reduce their meat consumption but have specific preferences about the types of food they regularly eat.

[0009] The object of the present invention is to overcome or ameliorate the above-mentioned shortcomings of the prior art, or at least to provide a useful alternative.

[0010] Specifically, we need to develop meat substitutes that more closely resemble different types, cuts, and preparations of meat, with similar nutritional, texture, color, aroma, and flavor profiles to real meat. Summary of the Invention

[0011] According to a first aspect, the present invention provides a method for preparing a mushroom-based meat substitute, the mushroom-based meat substitute comprising a mushroom material, an emulsion and / or a binder, wherein the method comprises the following steps:

[0012] preparing a raw mushroom-based meat substitute; said substitute comprising said mushroom raw material, and at least one of said binder and said emulsion;

[0013] performing an optional forming process;

[0014] And carry out sterilization (retort) step,

[0015] in:

[0016] when the forming process is present, subjecting the mushroom material or raw mushroom-based meat substitute to a forming process to form a formed mushroom material or a formed mushroom-based meat substitute;

[0017] The mushroom material, raw mushroom-based meat substitute, formed mushroom material or formed mushroom-based meat substitute is subjected to a sterilization process.

[0018] Meat substitutes refer to substances that can replace any type of meat, wherein the meat is the meat or organs of any animal, such as but not limited to beef, lamb, mutton, poultry, game animals, kangaroo, etc. The meat substitute can be a substitute for any piece of meat, or a meat substitute in any prepared form, such as but not limited to minced meat, shredded meat, diced meat, cut or sliced ​​meat, meat patties, sausages, processed meat products or large boneless meat pieces, such as steak, roast meat, brisket, tenderloin, etc. The meat substitute is vegetarian (does not contain animal meat products, including animals or animal-derived cells). Preferably, the meat substitute is vegan (substantially does not contain any products of animal origin). The meat substitute can be in a form suitable for immediate consumption, or in a form that may require cooking, heating or further processing as needed.

[0019] "Mushroom-based" means that the primary protein and / or fiber component of the meat substitute is mushroom or derived from mushrooms. It will be understood that the mushroom-based meat substitute may include additional protein and / or fiber plant materials and / or additional synthetic protein and / or fiber materials, but at least 50% (w / w) of the protein and / or fiber content of the mushroom-based meat substitute will be mushroom or mushroom-derived material. The mushroom-based meat substitute may include other plant materials, but does not contain any meat of animal origin.

[0020] The mushrooms used as the raw material in the method of the present invention can be any edible mushroom. "Edible" means that part or all of the mushroom is safe for human consumption when fresh, or that any part or all of the mushroom is safe for human consumption only after a processing or cooking step, wherein the processing or cooking step removes or renders ineffective any harmful components of the mushroom or its part. Safe for consumption means that consumption will not cause adverse health effects or death to the consumer.

[0021] The mushroom raw material may be material from any mushroom, including but not limited to Agaricus, Lentinus, Pleurotus, Hericium, Sulfur Fungus, Armillaria, Pioppini, Shiitake, Agaricus, Shimeji, Chanterelle, Trumpet Fungus, Clitocybe, Boletus, Griffonia, Gyromitra, Cortinarius, Lactarius, Tricholoma, Agaricus, Ganoderma, Auricularia, Hydrangea, Morel, Truffle, Amanita, Coral Ganoderma, Puffball, Coprinus, Bolognese, Boletus, Agaricus, Suillus, Coprinopsis, Russula and / or Polypore or a combination thereof.

[0022] More specifically, the mushroom raw material may be material from the following species of mushrooms: Agaricus bernardii, Agaricus crocodilinus, Agaricus fuscofibrillosus, Agaricus haemorrhoidarius, Agaricus rodmanii, Agaricus bitorquis, Agaricus bisporus, Boletus aereus, Boletus appendiculatus, Boletus badius, Boletus barrowsii, Boletus bicolor, Boletus mirabilis, Boletus pinicola, Boletus regius, Boletus chrysogenum ... zelleri), Cantharelus lateritius, Clitocybe fragrans, Clitocybe odora, Clitopilus prunulus, Cortinarius armillatus, Entoloma abortivum, Falmmulina velutipes, Gomphus clavatus, Grifola frondosa, Polypilus frondosa, Gyromitra gigas, Hericium americanum, Hericium ramosum, Hericium erinaceus, Hericium corraloides, Hyspsizygus tessulatus), Lyophyllum decastes, Lyophyllum shimeji, Hygrophorus russula, Leccinum aurantiacum, Leccinum insigne, Leccinumscabrum), Lentinula edodes, Lentinula lateritia, Marasmius scorodonius, Pholiota aurivella, Phlogiotis helvelloides, Pluteus cervinus, Pleurotus ostreatus, Pleurotus eryngii, Polyozellus multiplex, Polyporus umbellatus, Ramaria botrytis, Rozitescaperata, Russula aeruginea, Russula cyanoxantha, Russula delica, Russula nigricans, Russula vesca, Russula chrysogenum xerampelina), Sparassis crispa, Russula radicata, Strobilomyces floccopus, Strobilomyces confuses, Stropharia rugosoannulata, Suillis brevipes and / or Suillis pictus.

[0023] In some preferred embodiments of the present invention, the mushroom raw material can be material from the genus Agaricus, Lentinus, Pleurotus, Hericium, Sulforaphane, Armillaria, Agrocybe, Shiitake, Agaricus, Synechococcus, Chanterelle, and / or Agaricus. In other embodiments of the present invention, the mushroom raw material includes two or more, three or more, four or more, or five or more different types of mushrooms, where the type refers to genus, species, or subspecies. It will be understood that a variety of mushrooms will have a preferred flavor profile and / or texture, making them more suitable for replacing different types of meat products in some mushroom-based meat substitutes.

[0024] The mushroom material may include any or all parts of the mushroom, including but not limited to the cap, stipe, hyphae, trephine, annulus and / or gills, or a combination thereof. In an embodiment of the present invention, the mushroom material may substantially include only a portion of the mushroom, or substantially include only two portions of the mushroom, or substantially include only three portions of the mushroom, or substantially include most of the mushroom portion that is typically above ground during mushroom cultivation. For example, the mushroom material may substantially include only mushroom hyphae, or may substantially include both mushroom hyphae and mushroom caps, or may substantially include only mushroom caps. In another example, the mushroom material may substantially include the entire above-ground portion of the mushroom. Alternatively, the mushroom material may substantially include most of the above-ground portion of the mushroom, but with part of the hyphae trimmed off, or part of the gills trimmed off, or part of the cap (e.g., scales) trimmed off. Alternatively, the mushroom material may substantially include mushroom hyphae and only part of the cap.

[0025] The mushroom stock may include multiple types of mushrooms and may include the same or different parts of multiple types of mushrooms. In some examples, the mushroom stock may consist essentially of mycelium from a single type of mushroom, or the mushroom stock may consist essentially of stipes from four or more types of mushrooms, or the mushroom stock may include mycelium and caps from two different types of mushrooms. In further examples, the mushroom stock may consist essentially of the entire aerial parts of two or more types of mushrooms, or the mushroom stock may consist essentially of caps from several different types of mushrooms.

[0026] The mushrooms used in the mushroom stock of the present invention may be fresh, or may have been precooked, pickled, braised, dried, blanched, or smoked prior to use in the method of the present invention. The mushroom stock may include a mixture of fresh, precooked, pickled, braised, dried, blanched, and / or smoked mushrooms. For example, the mushroom stock may include fresh mushroom stock and pickled mushroom stock. In another example, the mushroom stock may include dried, blanched, and fresh mushroom stock. In other embodiments, the mushroom stock may consist essentially of fresh mushrooms and a small amount of dried mushrooms, or the mushroom stock may consist essentially of dried mushrooms.

[0027] In the method of the present invention, the mushroom stock used to prepare the raw mushroom-based meat substitute does not substantially contain whole mushrooms, as the mushroom stock will include mushrooms that have been mechanically or manually processed, or a combination thereof. The mechanically or manually processed mushroom stock includes sliced, trimmed, ground, grated, shredded, cut and / or chopped mushroom pieces. It should be understood that the mushroom stock can include mushroom pieces of different sizes and shapes, and the size and shape selection of the mushroom pieces in the mushroom stock will depend on various factors, such as the type of mushroom-based meat substitute produced by the method, the type of mushrooms and the parts of the mushrooms used in the mushroom stock. For example, in embodiments of the present invention, wherein the mushroom-based meat substitute produced is a substitute for hand-shredded meat products, the mushroom stock can be shredded before being used to prepare the raw mushroom-based meat substitute.

[0028] Preferably, prior to mechanical or manual processing of the mushrooms to produce sliced, trimmed, ground, grated, shredded, cut, and / or chopped mushroom pieces, the whole mushrooms (whether fresh, precooked, pickled, marinated, dried, blanched, and / or smoked) or parts thereof (i.e., if the starting mushroom material is limited to mycelium, caps, and / or the like) are subjected to a hydration step to soften the mushroom fibers for mechanical or manual processing. The hydration step comprises soaking, immersing, and / or spraying the mushrooms or parts thereof in a suitable liquid (typically water) for at least 10 minutes and up to 10 hours. The duration of the soaking, immersing, or spraying will depend on factors such as the state of hydration of the mushrooms (where dried mushrooms may require a longer soaking time than fresh mushrooms), the type and / or part of the mushroom being hydrated (where mushroom mycelium may require a longer soaking time than mushroom caps), and the temperature of the liquid used for soaking, immersing, or spraying (where warm or hot water may require a shorter soaking time than cold or room temperature water).

[0029] If a hydration step is performed, the hydration step may be followed by a dehydration step to remove excess liquid from the mushrooms or parts thereof without substantially removing liquid already absorbed by the mushrooms or parts thereof. In embodiments of the invention in which the hydration step is performed, the dehydration step may involve filtering or gentle centrifugation of the mushrooms or parts thereof. Preferably, the excess liquid after dehydration is collected and retained and can be used to prepare additional mushroom-based substitutes for products that typically accompany meat, such as gravies and sauces. In other embodiments, the excess liquid after dehydration is collected and retained and used to prepare an emulsion for use in the methods of the invention (as the liquid component of the emulsion) and / or can be used to prepare a mushroom-based meat substitute.

[0030] In some embodiments of the present invention, the mushroom raw material is subjected to a shaping process or a sterilization process and / or further optional processes before being combined with a binder and / or an emulsion to form a mushroom-based meat substitute. For example, before being combined with an emulsion and / or a binder, the mushroom raw material may be subjected to a low-temperature deep-frying at 100-120°C to enhance the texture, flavor and color of the mushroom raw material, thereby enhancing the texture, flavor and color of the resulting mushroom-based meat substitute prepared by the method of the present invention. In other embodiments, for the flavor and color of the resulting mushroom-based meat substitute prepared by the method of the present invention, the mushroom raw material may be subjected to a high-positive pressure (HPP) process and / or a vacuum cooking process in the presence of, for example, additional liquids, spices, seasonings, preservatives or fat to enhance the texture, flavor and color of the mushroom raw material before being combined with the emulsion and / or binder.

[0031] In a preferred embodiment of the present invention, the mushroom raw material substantially comprises dried mushroom mycelium of the genus Agaricus, Lentinus, Pleurotus, Hericium, Sulforaphane, Armillaria, Agrocybe, Shiitake, Agaricus, Agrocybe, Synechococcus, Chanterelle and / or Agaricus, which are hydrated in water before being dried by gentle centrifugation and shredded to prepare the mushroom raw material for preparing a mushroom-based meat substitute.

[0032] In an embodiment of the present invention, the mushroom-based meat substitute comprises 20-95% (w / w) mushroom raw material, wherein the "% (w / w)" is based on the starting weight of the mushroom raw material prior to preparing the mushroom-based meat substitute or sterilizing or shaping. In instances where the mushroom raw material used is fresh mushroom raw material, the "% (w / w)" will be based on the fresh weight, whereas in instances where the mushroom raw material used is rehydrated dried mushrooms, the "% (w / w)" will be based on the weight of the mushroom raw material after rehydration. The % (w / w) of mushroom raw material may be affected by factors such as the source of the mushroom raw material, the mechanical processing method used to prepare the mushroom raw material, the type of mushroom used, whether a binder and / or emulsion is used in the process, the desired end use of the meat substitute, and whether the mushroom raw material will be subjected to a shaping or sterilizing process or any other optional processing prior to being used in the preparation of the mushroom-based meat substitute.

[0033] In a preferred embodiment of the present invention, the mushroom-based meat substitute comprises at least about 20% (w / w) mushroom raw material, or at least about 30% (w / w) mushroom raw material, or at least about 40% (w / w) mushroom raw material, or at least about 50% (w / w) mushroom raw material, or at least about 60% (w / w) mushroom raw material, or at least about 70% (w / w) mushroom raw material, or at least about 80% (w / w) mushroom raw material, or at least 90% (w / w) mushroom raw material, or at least 95% (w / w) mushroom raw material. In other preferred embodiments of the present invention, the mushroom-based meat substitute comprises about 20% (w / w) to about 95% (w / w) mushroom stock, or about 20% (w / w) to about 90% (w / w) mushroom stock, or about 20% (w / w) to about 80% (w / w) mushroom stock, or about 20% (w / w) to about 60% (w / w) mushroom stock, or about 30% (w / w) to about 70% (w / w) mushroom stock, or about 40% (w / w) to about 60% (w / w) mushroom stock, or about 40% (w / w) to about 50% (w / w) mushroom stock, or about 50% (w / w) to about 60% (w / w) mushroom stock, or about 60% (w / w) to about 70% (w / w) mushroom stock , or about 70% (w / w) to about 80% (w / w) mushroom stock, or about 80% (w / w) to about 90% (w / w) mushroom stock, or about 90% (w / w) to about 95% (w / w) mushroom stock, or about 20% (w / w) to about 40% (w / w) mushroom stock, or about 35% (w / w) to about 45% (w / w) mushroom stock, or about 35% (w / w) to about 40% (w / w) mushroom stock, or about 40% (w / w) to about 45% (w / w) mushroom stock, or about 45% (w / w) to about 50% (w / w) mushroom stock, or about 50% (w / w) to about 55% (w / w) mushroom stock, or about 55% (w / w) to about 60% (w / w) mushroom stock.

[0034] The emulsion used in the method for preparing the mushroom-based meat substitute of the present invention optionally includes an emulsifier, a polar liquid, and a carrier oil. The emulsion can be an oil-in-liquid or liquid-in-oil emulsion, preferably an oil-in-liquid emulsion. It will be appreciated that the emulsifier is used to stabilize the emulsion. The emulsion is used in the mushroom-based meat substitute of the present invention to help hold the ingredients together, impart some flavor, and / or provide a vehicle to contain the oil in a stable form within the mushroom-based meat substitute.

[0035] The emulsifier used in the present composition can be any compound or composition that is applicable to the preparation of a mixture of substances (emulsion) that is usually not mixed. Usually, the emulsifier is composed of a hydrophilic head with hydrophilicity and a hydrophobic tail with lipophilicity. The emulsifier can be an oil-in-water emulsifier or a water-in-oil emulsifier, preferably an oil-in-water emulsifier. In embodiments of the present invention, the emulsifier can be an ionic (cationic or anionic) emulsifier, a zwitterionic emulsifier, a protein / peptide emulsifier or a nonionic emulsifier. The emulsifier can be based on protein, based on polysaccharide, based on phospholipid and / or its combination. Preferably, the emulsifier comprises an emulsifier at least based on protein or based on phospholipid. In embodiments of the present invention, the emulsifier used is a heterogeneous substance comprising a phospholipid emulsifier, or a homogeneous substance comprising a protein emulsifier, or comprises a phospholipid emulsifier and a protein emulsifier.

[0036] The emulsifier may be selected from pure form or extracts / substances including hydrogenated castor oil, lecithin, hydroxystearic acid macroglycerides, oat oil polar lipids, phosphatidylcholine, citrate, palm oil, leguminous plant oils and proteins, poloxamer, polyoxyl 35 castor oil, polyoxyl 40 castor oil, whey protein, polysorbate 20, polysorbate 60, polysorbate 80, polyglycerol polyicinoleate, glyceryl monooleate, carrageenan, guar gum, gum arabic, rapeseed oil polar lipids and fatty acid polyglycerides, or combinations thereof.

[0037] In a preferred embodiment of the present invention, the emulsifier is of plant origin and comprises a protein and / or phospholipid emulsifier. Non-limiting examples of preferred protein or phospholipid emulsifiers include emulsifiers derived from legumes (fava beans, chickpeas, lentils, peas and soybeans), in particular emulsifiers containing high levels of lecithin such as isolated soy protein and / or soy oil.

[0038] The emulsion may comprise one or more emulsifiers, wherein the total amount of emulsifier in the emulsion is 5% (w / w)-99% (w / w). Preferably, the total amount of emulsifier in the emulsion is 10% (w / w)-50% (w / w). In other embodiments, the total amount of emulsifier in the emulsion is 50% (w / w)-75% (w / w), or 10% (w / w)-25% (w / w), or 5% (w / w)-20% (w / w), or 20% (w / w)-75% (w / w), or 5% (w / w)-45% (w / w). If a pure or clarified emulsifier preparation (i.e., polysorbate 20) is used, the mass of the emulsifier used to calculate the percentage of emulsifier in the emulsion can be the mass of the emulsifier itself, or can be the mass of the emulsifier containing heterogeneous material (i.e., isolated soy protein).

[0039] For example, the emulsion may comprise from about 0.5% (w / w) to about 10% (w / w) of one or more phospholipid emulsifiers and from about 5% (w / w) to about 50% (w / w) of one or more protein emulsifiers, or the emulsion may comprise a total of from about 2.5% (w / w) to about 10% (w / w) phospholipid emulsifiers and a total of from about 10% (w / w) to about 25% (w / w) protein emulsifiers, or the emulsion may comprise from about 5% (w / w) to about 25% (w / w) of a heterogeneous material comprising a protein emulsifier and / or a phospholipid emulsifier. In other examples, the emulsion may contain only about 5% (w / w) to about 70% (w / w) of one emulsifier, or the emulsion may contain about 0.2% (w / w) to about 20% (w / w) of one emulsifier, such as lecithin, and about 10% (w / w) to about 50% (w / w) of a different emulsifier, such as hydrogenated castor oil or a derivative or precursor thereof.

[0040] In other examples, the emulsion may comprise 1% (w / w)-10% (w / w) hydrogenated castor oil, 0.2% (w / w)-25% (w / w) lecithin, oat oil or isolated soy protein, and / or 0.5% (w / w)-5% (w / w) monoolein, or the emulsion may comprise 5% (w / w)-50% (w / w) phospholipid emulsifier and 0.5% (w / w)-5% (w / w) different emulsifier. In a further embodiment of the present invention, the emulsion comprises 10% (w / w)-15% (w / w) isolated soy protein, or the emulsion comprises 10% (w / w)-20% (w / w) of a heterogeneous substance comprising lecithin.

[0041] In another example, the emulsion comprises two or more emulsifiers selected from the group consisting of pure hydrogenated castor oil, lecithin, hydroxystearic acid macroglycerides, oat oil polar lipids, phosphatidylcholine, citrate, palm oil, legume oils and proteins, poloxamers, polyethylene glycol 35 castor oil, polyethylene glycol 40 castor oil, whey protein, polysorbate 20, polysorbate 60, polysorbate 80, polyglycerol polyricinoleate, glyceryl monooleate, carrageenan, guar gum, gum arabic, rapeseed oil polar lipids, and polyglycerol fatty acid esters, wherein the total concentration of the emulsifiers in the emulsion is about 0.5% (w / w) to about 50% (w / w).

[0042] The carrier oil present in the emulsion used in the present invention can be selected from medium-chain triglycerides, long-chain triglycerides, caprylic and / or capric triglycerides, coconut oil, corn oil, cottonseed oil, olive oil, sesame oil, soybean oil, peanut oil, castor oil, oleic acid, almond oil, apricot kernel oil, lemongrass oil, sunflower seed oil, wheat germ oil, macadamia nut oil, meadowfoam seed oil, hemp seed oil, grape seed oil, marula oil, rice bran oil, avocado oil, citrus oil and carrot seed oil. The emulsion may contain one or more carrier oils, wherein the total amount of the carrier oil in the emulsion is 1% (w / w)-50% (w / w). Preferably, the total amount of carrier oil in the emulsion is about 5% (w / w) to about 30% (w / w). More preferably, the total amount of carrier oil in the emulsion is about 10% (w / w) to about 25% (w / w).

[0043] In one or more embodiments of the present invention, the emulsion comprises two or more carrier oils selected from the group consisting of medium-chain triglycerides, long-chain triglycerides, caprylic and / or capric triglycerides, coconut oil, corn oil, cottonseed oil, olive oil, sesame oil, soybean oil, peanut oil, castor oil, oleic acid, almond oil, apricot kernel oil, lemongrass oil, sunflower seed oil, wheat germ oil, macadamia nut oil, meadowfoam seed oil, hemp seed oil, grape seed oil, marula oil, rice bran oil, avocado oil, citrus oil, and carrot seed oil, wherein the concentration of each of the carrier oils is from about 0.5% (w / w) to about 10% (w / w), or from about 1.5% (w / w) to about 20% (w / w). In a further embodiment of the present invention, the emulsion comprises medium-chain triglycerides, olive oil, and / or coconut oil.

[0044] In a preferred embodiment of the present invention, the carrier oil can be any oil derived from an oil-producing plant, or any mixture of any number of different plant oils. In a preferred embodiment, the emulsion can contain at least 2% (w / w), at least 5% (w / w), at least 10% (w / w), at least 15% (w / w), at least 20% (w / w), or at least 30% (w / w) plant oil. In a preferred embodiment, the emulsion can contain about 10% (w / w), about 15% (w / w), about 20% (w / w), about 25% (w / w), or about 30% (w / w) plant oil.

[0045] In a preferred embodiment of the present invention, the carrier oil is coconut oil. In particularly preferred embodiments of the present invention, the emulsion may comprise up to 20% (w / w) coconut oil. In preferred embodiments, the composition may comprise at least 2% (w / w), at least 5% (w / w), at least 7% (w / w), or at least 10% (w / w) coconut oil. In other preferred embodiments, the composition may comprise about 5% (w / w), or about 10% (w / w), or about 20% (w / w) coconut oil.

[0046] The emulsion used in the methods of the present invention comprises a polar liquid, which is typically water, or at least primarily water, but may include other liquids, such as vinegar, citrus juice, or a flavored polar liquid (e.g., a stock solution or a liquid obtained by rehydrating dried mushrooms or mushroom stock). The emulsion may comprise one or more polar liquids, wherein the total amount of liquid in the emulsion is from 10% (w / w) to 90% (w / w). More preferably, the total amount of polar liquid in the emulsion is from 25% (w / w) to 80% (w / w). In preferred embodiments, the emulsion comprises from about 50% (w / w) to about 80% (w / w) liquid, or from about 65% (w / w) to about 75% (w / w) liquid.

[0047] In various embodiments of the present invention, the emulsion comprises 5% (w / w)-50% (w / w) total emulsifier, 40% (w / w)-90% (w / w) total polar liquid and 5% (w / w)-50% (w / w) total carrier oil. In a preferred embodiment, the emulsion comprises 10% (w / w)-25% (w / w) total emulsifier, 50% (w / w)-80% (w / w) total polar liquid and 10% (w / w)-25% (w / w) total carrier oil. In a further preferred embodiment, the emulsion comprises about 10% (w / w) to about 20% (w / w) isolated soy protein, about 65% (w / w) to about 75% (w / w) water and about 10% (w / w) to about 20% (w / w) coconut oil. In other embodiments of the present invention using the emulsion, the ratio of the emulsifier, the polar liquid, and the carrier oil may be 1:10:1 to 1:2:1, or 1:10:5 to 5:10:1, or 1:2:5 to 5:2: 1. In other preferred embodiments of the present invention using the emulsion, the ratio of the emulsifier, the polar liquid, and the carrier oil may be about 1:5:1.

[0048] The emulsion can be formed by any suitable method, but generally includes the step of stirring a mixture of an emulsifier, a polar liquid, and a carrier oil. In embodiments of the present invention, the emulsifier can be first mixed with the polar liquid before being mixed with the carrier oil. The stirring used to prepare the emulsion can be manual or mechanical, and can include, but is not limited to, rotary or static mixers, high shear mixers, homogenizers, etc. Before the emulsion is used to prepare the mushroom-based meat substitute, the emulsion components are mixed until a well-mixed, uniform mixture is obtained.

[0049] In a preferred embodiment of the present invention, when said emulsion is present, the mushroom-based meat substitute comprises at least 2% (w / w) of said emulsion, or at least 5% (w / w) of said emulsion, or at least 10% (w / w) of said emulsion, at least 20% (w / w) of said emulsion, or at least 30% (w / w) of said emulsion or at least 40% (w / w) of said emulsion, or at least about 50% (w / w) of said emulsion, or at least 60% (w / w) of said emulsion. In other preferred embodiments of the present invention, the mushroom-based meat substitute comprises from about 5% (w / w) to about 80% (w / w) of the emulsion, or from about 10% (w / w) to about 80% (w / w) of the emulsion, or from about 20% (w / w) to about 60% (w / w) of the emulsion, or from about 30% (w / w) to about 70% (w / w) of the emulsion, or from about 40% (w / w) to about 60% (w / w) of the emulsion, or from about 40% (w / w) to about 50% (w / w) of the emulsion, or from about 5% (w / w) to about 40% (w / w) of the emulsion, or about 10% (w / w) to about 40% (w / w) emulsion ion, or about 5% (w / w) to about 20% (w / w) of the emulsion, or about 20% (w / w) to about 40% (w / w) of the emulsion, or about 25% (w / w) to about 35% (w / w) of the emulsion, or about 35% (w / w) to about 45% (w / w) of the emulsion, or about 35% (w / w) to about 40% (w / w) of the emulsion, or about 45% (w / w) to about 50% (w / w) of the emulsion, or about 50% (w / w) to about 55% (w / w) of the emulsion.

[0050] The binder used in the methods of the present invention can be any compound or composition suitable for sufficiently binding and / or solidifying the composition, thereby facilitating or enhancing the formation of a solid, semi-solid, or granular meat substitute. The binder can be any suitable agent that substantially or negatively alters the properties or flavor of the mushroom-based meat substitute of the present invention. The binder can be a non-aqueous binder and can be carbohydrate-rich, protein-rich, or lipid-rich. It should be understood that many compounds or components that can be used as emulsifiers can also be used as binders, as the mushroom-based meat substitute can include substances used to form an emulsion, which can also be used as a binder outside of the emulsification step. For example, in the mushroom-based meat substitute, the emulsion can include a heterogeneous substance of lecithin, which can also include lecithin containing a heterogeneous substance as a binder, such as, for example, isolated soy protein. In other embodiments, the emulsion can include the binder before combining the binder with the mushroom raw material. The binder can be lipid-rich, phospholipid-rich, carbohydrate-rich, and / or protein-rich, or a combination thereof. Preferably, the binder is a naturally occurring and / or naturally derived binder.

[0051] The binder can be a carbohydrate-rich binder, such as cellulose, carrageenan, xanthan gum, starch, pectin, or algin. In an embodiment of the present invention, the binder is kudzu root powder, potato / rice / chickpea / almond flour, tapioca starch, corn starch, or a combination thereof, or any other flour from starchy vegetables.

[0052] In other embodiments, the binder is a lipid-rich binder. Non-limiting examples of lipid-rich binders include cocoa butter, nut butter, seed butter, coconut oil, beeswax, and hydrogenated castor oil (also known as carbowax and / or PEG-40), or combinations thereof.

[0053] In a further embodiment, the adhesive is a protein-rich adhesive. Non-limiting examples of protein-rich adhesives include isolated soy protein, casein, whey protein, collagen, egg white, gelatin, or a combination thereof. Preferably, if a protein-rich adhesive is used, the adhesive is not derived from an animal.

[0054] In preferred embodiments of the present invention, the binder may comprise any mixture of any number of different binders. In preferred embodiments, the mushroom-based meat substitute may comprise at least 0.5% (w / w), at least 1% (w / w), at least 2% (w / w), at least 5% (w / w), at least 10% (w / w), or at least 15% (w / w) of total binder. In preferred embodiments of the present invention, the mushroom-based meat substitute may comprise binder at a concentration of about 0.5% (w / w) to about 15% (w / w). More preferably, the mushroom-based meat substitute comprises isolated soy protein and / or tapioca starch and / or cocoa butter and / or coconut oil in a total concentration of about 5% (w / w) to about 15% (w / w), or about 1% (w / w) to about 10% (w / w), or about 0.5% (w / w) to about 5% (w / w), or about 3% (w / w) to about 5% (w / w) or about 1% (w / w) to about 3% (w / w).

[0055] In embodiments of the present invention, a mushroom-based meat substitute is prepared by first preparing a raw mushroom-based meat substitute comprising the mushroom material and the emulsion. In these embodiments, the mushroom-based meat substitute can include at least about 2% (w / w) emulsion and at least about 60% (w / w) mushroom material, or at least about 5% (w / w) emulsion and at least about 70% (w / w) mushroom material, or at least about 20% (w / w) emulsion and at least about 20% mushroom material, or at least about 30% (w / w) emulsion and at least about 30% (w / w) mushroom material, or at least about 40% (w / w) emulsion and at least about 40% mushroom material, or at least about 20% (w / w) emulsion and at least about 40% mushroom material, or at least about 20% (w / w) emulsion and at least about 40% mushroom material, or at least about 40% (w / w) emulsion and at least about 20% (w / w) mushroom material.

[0056] In other embodiments of the present invention, the mushroom-based meat substitute may comprise from about 5% (w / w) to about 10% (w / w) emulsion and from about 60% (w / w) to about 95% (w / w) mushroom stock, or from about 5% (w / w) to about 15% (w / w) emulsion and from about 20% to about 60% (w / w) mushroom stock, or from about 5% to about 25% (w / w) emulsion and from about 50% to about 90% mushroom stock, or from about 20% (w / w) to about 60% (w / w) emulsion and from about 20% (w / w) to about 60% (w / w) mushroom stock, or from about 30% (w / w) to about 50% (w / w) emulsion and from about 30% (w / w) to about 50% (w / w) Mushroom stock, or about 40% (w / w) to about 50% (w / w) emulsion and about 40% (w / w) to about 50% (w / w) mushroom stock, or about 20% (w / w) to about 40% (w / w) emulsion and about 40% (w / w) to about 60% (w / w) mushroom stock, or about 40% (w / w) to about 60% (w / w) emulsion and about 20% (w / w) to about 40% (w / w) mushroom stock, or about 50% (w / w) to 60% (w / w) emulsion and about 40% (w / w) and about 50% (w / w) mushroom stock, or about 40% (w / w) to about 50% (w / w) emulsion and about 30% (w / w) to about 40% (w / w) mushroom stock.

[0057] In other embodiments of the present invention, the mushroom-based meat substitute is prepared by first preparing a raw mushroom-based meat substitute comprising mushroom stock and a binder. In these embodiments, the mushroom-based meat substitute can include at least about 0.5% (w / w) of the binder and at least about 20% (w / w) of the mushroom stock, or at least about 0.5% of the binder and at least about 40% (w / w) of the mushroom stock, or at least about 2% (w / w) of the binder and at least about 30% of the mushroom stock, or at least about 2% (w / w) of the binder and at least about 40% (w / w) of the mushroom stock, or at least about 5% (w / w) of the binder and at least about 40% of the mushroom stock, or at least about 10% (w / w) of the binder and at least about 40% of the mushroom stock, or at least about 5% of the binder and at least about 60% of the mushroom stock, or at least about 10% (w / w) of the binder and at least about 80% (w / w) of the mushroom stock.

[0058] In other embodiments of the present invention, the mushroom-based meat substitute may comprise from about 0.5% (w / w) to about 10% (w / w) of a binder and from about 20% (w / w) to about 60% (w / w) of mushroom stock, or from about 1% (w / w) to about 5% (w / w) of a binder and from about 30% (w / w) to about 50% (w / w) of mushroom stock, or from about 0.5% (w / w) to about 5% (w / w) of a binder and from about 40% (w / w) to about 90% (w / w) of mushroom stock, or from about 2% (w / w) to about 10% (w / w) of a binder. to about 10% (w / w) binder and about 40% (w / w) to about 80% (w / w) mushroom stock, or about 1% (w / w) to about 5% (w / w) binder and about 20% (w / w) to about 40% (w / w) mushroom stock, or about 1% (w / w) to about 10% (w / w) binder and about 40% (w / w) to about 50% (w / w) mushroom stock, or about 1% (w / w) to about 5% (w / w) binder and about 60% (w / w) to about 90% (w / w) mushroom stock.

[0059] In embodiments of the present invention, the mushroom-based meat substitute is prepared by first preparing the raw mushroom-based meat substitute comprising a mushroom material, an emulsion, and a binder. In these embodiments, the mushroom-based meat substitute can include at least about 0.5% (w / w) binder and at least about 30% (w / w) mushroom material and at least about 10% (w / w) emulsion, or at least about 3% (w / w) binder and at least about 50% (w / w) mushroom material and at least about 20% (w / w) emulsion, or at least about 4% (w / w) binder and at least about 60% (w / w) mushroom material and at least about 20% (w / w) emulsion, or at least about 5% (w / w) binder and at least about 80% (w / w) mushroom material and at least about 10% (w / w) emulsion.

[0060] In other embodiments, the mushroom-based meat substitute may comprise from about 0.5% to about 5% (w / w) binder and from about 30% to about 95% (w / w) mushroom stock and from about 2% to about 60% (w / w) emulsion, or from about 0.5% to about 10% (w / w) binder and from about 20% to about 95% (w / w) mushroom stock and from about 10% to about 60% (w / w) emulsion, or from about 2% to about 8% (w / w) binder. (w / w) binder and about 30% to about 70% (w / w) mushroom material and about 30% to about 60% (w / w) emulsion, or about 2% to about 4% (w / w) binder and about 50% to about 90% (w / w) mushroom material and about 20% to about 40% (w / w) emulsion, or about 2% to about 4% binder and about 60% to about 80% mushroom material and about 2% to about 5% (w / w) emulsion.

[0061] As used herein, "raw meat substitute" or "raw mushroom-based meat substitute" refers to a mixture comprising an emulsion and / or a binder and mushroom material, wherein the mixture has not been subjected to a shaping, sterilization process and / or subjected to a temperature exceeding 60°C, although the mushroom material in the mushroom-based meat substitute may have been subjected to a shaping or sterilization process and / or subjected to a temperature exceeding 60°C before being combined with the emulsion and / or binder to form the mushroom-based meat substitute.

[0062] In embodiments of the present invention, wherein the raw mushroom-based meat substitute may comprise mushroom raw material that has been subjected to a shaping or sterilization process prior to being combined with a binder and / or emulsion, and the mushroom-based meat substitute has not been subjected to any further shaping or steaming process, the raw mushroom-based meat substitute may also be a mushroom-based meat substitute according to the present invention.

[0063] The step of preparing the raw mushroom-based meat substitute in the method of the present invention may be achieved by any suitable method, as described herein, of combining the emulsion and / or the binder with the mushroom material. The components may be combined in any order, but preferably, if an emulsion is present, it is combined with the mushroom material before combining with the binder.

[0064] The raw mushroom-based meat substitute may include additional ingredients such as, but not limited to, additional liquids, spices, seasonings, preservatives, protein extracts, vegetables, or combinations thereof.

[0065] The preservative can be any substance that helps prevent microbial growth and degradation of the composition. The preservative can be an antimicrobial or antioxidant, and the antimicrobial or antioxidant can include components such as salt, herbal extracts, sugars, vinegar, parabens, or combinations thereof. In a preferred embodiment of the present invention, the composition can include a preservative at a concentration of about 0.1% (w / w) to about 10% (w / w). More preferably, the composition can include a preservative at a concentration of about 0.25% (w / w) to about 5% (w / w).

[0066] The additional ingredients may be added to the emulsion, or the binder, or the mushroom material, or a combination of the emulsion and mushroom material, or a combination of the mushroom material and the binder, or a combination of the mushroom material, the emulsion, and the binder. In embodiments where the mushroom material undergoes a sterilization or shaping process prior to being combined with the emulsion and / or the binder, the additional components may be added to the mushroom material prior to the shaping or sterilization process.

[0067] In the method of the present invention, the optional forming process is a multi-stage process by which the mushroom raw material and / or the raw mushroom-based meat substitute is first formed or molded into an appropriate shape, pellets, or form, and then subjected to a high-temperature treatment again for a short period of time. The second stage of the forming process helps develop the flavor, color, and texture of the mushroom-based meat substitute, particularly the texture and flavor of the surface of the formed mushroom-based meat substitute or the outer surface area of ​​the mushroom raw material, making it more similar to the eating experience of real meat and meat products.

[0068] In an embodiment of the present invention, in a first stage of the forming process, the raw mushroom-based meat substitute or mushroom stock is formed or molded into a shape resembling, for example, meat patties, sausages, cutlets, roasts, steaks, tenderloins, meatballs, meatloaf, ribs, nuggets, strips, etc. In other embodiments, in one stage of the forming process, the raw mushroom-based meat substitute or mushroom stock may be processed through a meat grinder or extruder to form a minced meat-like mushroom-based meat substitute, or may be spread or shredded to form a pulled mushroom-based meat substitute, or may be formed into blocks or cubes, etc. It will be understood that the choice of mushrooms and mushroom parts will affect the type of mushroom-based meat substitute prepared by the method of the present invention.

[0069] The second optional stage of the optional shaping process of the present method entails subjecting the shaped or molded raw mushroom-based meat substitute to a rapid frying / cooking step (as described above, at high temperatures for a short period of time), which effectively creates a "charred" exterior surface of the shaped mushroom-based meat substitute. It is proposed that the high temperature induces the production of desirable flavor compounds due to Maillard reactions between the free reactive amino groups of specific amino acids and the reducing sugars present in the raw mushroom-based meat substitute. The temperature refers to the temperature of the oil, oven, pan, or skillet used to fry / cook the shaped or molded raw mushroom-based meat substitute.

[0070] In embodiments of the present invention, the first and second stages of the forming process are performed sequentially, while in other embodiments the second stage of the forming process is separated from the first stage by an intermediate process step. For example, the mushroom material can be subjected to the first stage of the forming process, i.e., processed through a meat grinder or extruder, and then the chopped / extruded mushroom material can be combined with a binder and / or emulsion, and the mixture can be subjected to the second stage of the forming process to produce a formed mushroom-based meat substitute. In another example, the mushroom material is first combined with a binder and / or emulsion, formed or molded into patties in the first stage of the forming process, and then subjected to the second stage of the forming process to produce a formed mushroom-based meat substitute. In another example, the mushroom material can be shredded in the first stage of the forming process, briefly subjected to a high temperature treatment in the second stage of the forming process, and then combined with a binder and / or emulsion to produce a formed (albeit raw) mushroom-based meat substitute (wherein, if no further forming or sterilization process is performed, the formed / raw mushroom-based meat substitute is a mushroom-based meat substitute of the present invention).

[0071] Preferably, the forming process is used to prepare a raw mushroom-based meat substitute or a sterilized mushroom-based meat substitute, which is packaged and sold as a pre-formed, pre-cooked, semi-formed, or partially cooked product. In embodiments where the mushroom material is subjected to the forming process prior to being combined with a binder and / or emulsion to form the raw mushroom-based meat substitute, the product may preferably be sold as an uncooked or pre-cooked product. Such a "raw" mushroom-based meat substitute would be considered a mushroom-based meat substitute according to the present invention.

[0072] The temperature used in the second stage of the forming process and the duration of high heat application will depend on the mushroom-based meat substitute being prepared, but will be at least 120°C for a duration of at least 30 seconds. In other embodiments of the invention, the temperature used in the second stage of the forming process is at least 130°C, or at least 140°C, or at least 150°C, or at least 160°C. In a preferred embodiment of the invention, the temperature used in the second stage of the forming process is at least 160°C for a duration of at least 5 seconds, at least 15 seconds, at least 30 seconds, or at least 45 seconds.

[0073] The sterilization step of the method of the present invention may be performed by any suitable sterilization method, using any suitable type of retort, and may be applied to mushroom stock, raw mushroom-based meat substitutes, or formed mushroom-based meat substitutes to produce the desired effect on the final prepared mushroom-based meat substitute of the present invention. The formed mushroom-based meat substitutes, raw mushroom-based meat substitutes, or mushroom stock will be packaged in any suitable manner prior to sterilization, although the packaging will typically be sealed. Whether the sterilization step is performed on mushroom stock, formed mushroom-based meat substitutes, or raw mushroom-based meat substitutes and / or batch production, the choice of sterilization method and retort (as well as the time and temperature used) will be influenced by, for example, the type of mushroom-based meat substitute being prepared by the method of the present invention, cost considerations, the holding temperature of the particular mushroom-based meat substitute (the temperature that the product can withstand before losing its food quality), and the temperature used, the packaging container selected, and other factors.

[0074] It will be appreciated that the retort can generally be categorized as a pressure vessel used for heat-treating packaged and sealed food products to destroy food pathogens. As used in the method of the present invention, the retort step requires that the mushroom material, or raw mushroom-based meat substitute, or formed and packaged mushroom-based meat substitute, be subjected to a temperature of about 121° C. (±20° C.), preferably about 121° C. (±10° C.), or more preferably about 121° C. (±5° C.), for at least about 5 minutes, or at least about 10 minutes, or at least about 15 minutes.

[0075] Non-limiting examples of suitable sterilization methods include immersion sterilization, saturated steam sterilization, steam-air sterilization, water cascading sterilization, water spraying sterilization, water spraying sterilization, shaking sterilization and / or shaking sterilization. Preferably, the sterilization step is a steam sterilization step, including forms of steam-water and steam-air sterilization, which can be carried out with or without shaking and / or shaking. It should be understood that the sterilization step is generally characterized by high pressure. In a preferred embodiment of the present invention, the steam sterilizer is set at a temperature of 121°C for at least 15 minutes to prepare the mushroom-based meat substitute.

[0076] Preferably, a sterilization process is applied to the raw mushroom-based meat substitute or the formed mushroom-based meat substitute, which is packaged and sold as a pre-formed, pre-cooked, semi-formed, or partially cooked product. In an embodiment, the mushroom raw material is subjected to a sterilization process before being combined with a binder and / or emulsion to form the raw mushroom-based meat substitute, which product can preferably be sold as an uncooked or partially cooked product. According to the present invention, such "raw" mushroom-based meat substitute will be considered a mushroom-based meat substitute.

[0077] Without being bound by theory, it has been proposed that the high temperature and high pressure of the sterilization step affect the physicochemical properties (viscosity, consistency, texture, etc.) and palatability (taste, odor, color, mouthfeel, etc.) of the mushroom-based meat substitute. In particular, it has been proposed that under high temperature and high pressure sterilization conditions, desired flavor compounds can be formed through Maillard reactions between the free reactive amino groups of specific amino acids and the reducing sugars present in the mushroom-based meat substitute. Whether the sterilization process is performed on raw mushroom-based meat substitutes, formed mushroom-based meat substitutes, or mushroom raw materials, the desired effects of the sterilization process can be imparted to the mushroom-based meat substitute.

[0078] In an embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom raw material and an emulsion, wherein the mushroom-based meat substitute may include at least about 20% (w / w) emulsion and at least about 20% (w / w) mushroom raw material, wherein the raw mushroom-based meat substitute is subjected to a forming process, and the formed mushroom-based meat substitute is subjected to a sterilization process. In a further embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom raw material and an emulsion, wherein the mushroom-based meat substitute may include at least about 20% (w / w) emulsion and at least about 20% (w / w) mushroom raw material, and wherein the mushroom raw material is subjected to a forming process before the formed mushroom raw material is mixed with the emulsion to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a sterilization process. In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and an emulsion, wherein the mushroom-based meat substitute may include at least about 20% (w / w) emulsion and at least about 20% (w / w) mushroom material, and wherein the mushroom material is subjected to a sterilization process and the raw mushroom-based meat substitute is subjected to a forming process prior to mixing the sterilized mushroom material with the emulsion to prepare the raw mushroom-based meat substitute.

[0079] In an embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom raw material and an emulsion, wherein the mushroom-based meat substitute may comprise about 10% (w / w) to about 60% (w / w) emulsion and about 30% (w / w) to about 95% (w / w) mushroom raw material, and wherein the raw mushroom-based meat substitute is subjected to a forming process, and the formed mushroom-based meat substitute is subjected to a sterilization process. In a further embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom raw material and an emulsion, wherein the mushroom-based meat substitute may comprise about 10% (w / w) to about 60% (w / w) emulsion and about 30% (w / w) to about 95% (w / w) mushroom raw material, and wherein the mushroom raw material is subjected to a forming process before the formed mushroom raw material is mixed with the emulsion to prepare the raw mushroom-based meat substitute. In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and an emulsion, wherein the mushroom-based meat substitute may comprise about 10% (w / w) to about 60% (w / w) of the emulsion and about 30% (w / w) to about 95% (w / w) of the mushroom material, and wherein the mushroom material is subjected to a sterilization process before the sterilized mushroom material is mixed with the emulsion to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a forming process.

[0080] In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and a binder. In these embodiments, the mushroom-based meat substitute may include at least about 2% (w / w) binder and at least about 20% (w / w) mushroom material, and wherein the raw mushroom-based meat substitute is subjected to a forming process and the formed mushroom-based substitute is subjected to a sterilization process. In further embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and a binder, wherein the mushroom-based meat substitute may include at least about 2% (w / w) binder and at least about 20% (w / w) mushroom material, and wherein the mushroom material is subjected to a forming process and the raw mushroom-based meat substitute is subjected to a sterilization process before the shaped mushroom material is mixed with the combination to prepare the raw mushroom-based meat substitute. In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and a binder, wherein the mushroom-based meat substitute may comprise at least about 2% (w / w) binder and at least about 20% (w / w) mushroom material, and wherein prior to mixing the sterilized mushroom material with the binder to prepare the raw mushroom-based meat substitute, the mushroom material is subjected to a sterilization process and the raw mushroom-based meat substitute is subjected to a forming process.

[0081] In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and a binder. In these embodiments, the mushroom-based meat substitute may comprise from about 0.5% (w / w) to about 5% (w / w) binder and from about 30% (w / w) to about 95% (w / w) mushroom material, and wherein the raw mushroom-based meat substitute is subjected to a forming process, and the formed mushroom-based meat substitute is subjected to a sterilization process. In a further embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and a binder, wherein the mushroom-based meat substitute may comprise from about 0.5% (w / w) to about 5% (w / w) binder, and from about 30% (w / w) to about 95% (w / w) mushroom material, wherein the mushroom material is subjected to a forming process, and the raw mushroom-based meat substitute is subjected to a sterilization process, before the formed mushroom material is mixed with the binder to prepare the raw mushroom-based meat substitute. In other embodiments of the present invention, a raw mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material and a binder, wherein the mushroom-based meat substitute may comprise about 0.5% (w / w) to about 5% (w / w) of the binder and about 30% (w / w) to about 95% (w / w) of the mushroom material, wherein the mushroom material is subjected to a sterilization process before the sterilized mushroom material is mixed with the binder to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a forming process.

[0082] In embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material, an emulsion, and a binder. In these embodiments, the mushroom-based meat substitute may include at least about 2% (w / w) binder, at least about 20% (w / w) emulsion, and at least about 20% mushroom material, wherein the raw mushroom-based meat substitute is subjected to a forming process, and the formed mushroom-based meat substitute is subjected to a sterilization process.

[0083] In a further embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material, an emulsion and a binder, wherein the mushroom-based meat substitute may comprise at least about 2% (w / w) binder, at least 20% (w / w) emulsion and at least about 20% (w / w) mushroom material, wherein the mushroom material is subjected to a forming process before the formed mushroom material is mixed with the emulsion and the binder to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a sterilization process.

[0084] In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material, an emulsion, and a binder, wherein the mushroom-based meat substitute may comprise at least about 2% (w / w) binder, at least 20% (w / w) emulsion, and at least about 20% (w / w) mushroom material, and wherein prior to mixing the sterilized mushroom material with the emulsion and the binder to prepare the raw mushroom-based meat substitute, the mushroom material is subjected to a sterilization process, and the raw mushroom-based meat substitute is subjected to a forming process.

[0085] In embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material, an emulsion, and a binder. In these embodiments, the mushroom-based meat substitute may comprise from about 0.5% (w / w) to about 5% (w / w) of the binder, from about 10% (w / w) to about 60% (w / w) of the emulsion, and from about 30% (w / w) to about 95% (w / w) of the mushroom material, and wherein the raw mushroom-based meat substitute is subjected to a forming process, and the formed mushroom-based meat substitute is subjected to a sterilization process.

[0086] In a further embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material, an emulsion and a binder, wherein the mushroom-based meat substitute may comprise about 0.5% (w / w) to about 5% (w / w) of the binder, about 10% (w / w) to about 60% (w / w) of the emulsion and about 30% (w / w) to about 95% (w / w) of the mushroom material, and wherein the mushroom material is subjected to a forming process before the formed mushroom material is mixed with the emulsion and the binder to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a sterilization process.

[0087] In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom raw material, an emulsion, and a binder, wherein the mushroom-based meat substitute may comprise about 0.5% (w / w) to about 5% (w / w) of the binder, about 10% (w / w) to about 60% (w / w) of the emulsion, and about 30% (w / w) to about 95% (w / w) of the mushroom raw material, wherein the mushroom raw material is subjected to a sterilization process before the sterilized mushroom raw material is mixed with the emulsion and the binder to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a forming process.

[0088] In embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom material, an emulsion, and a binder. In these embodiments, the mushroom-based meat substitute may comprise from about 0.5% (w / w) to about 8% (w / w) of the binder, from about 2% (w / w) to about 50% (w / w) of the emulsion, and from about 30% (w / w) to about 70% (w / w) of the mushroom material, and wherein the raw mushroom-based meat substitute is subjected to a forming process, and the formed mushroom-based meat substitute is subjected to a sterilization process.

[0089] In a further embodiment of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom raw material, an emulsion and a binder, wherein the mushroom-based meat substitute may comprise about 0.5% (w / w) to about 8% (w / w) of the binder, about 2% (w / w) to about 50% (w / w) of the emulsion and about 30% (w / w) to about 70% (w / w) of the mushroom raw material, wherein the mushroom raw material is subjected to a forming process before the formed mushroom raw material is mixed with the emulsion and the binder to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a sterilization process.

[0090] In other embodiments of the present invention, a mushroom-based meat substitute is prepared by preparing a raw mushroom-based meat substitute comprising a mushroom raw material, an emulsion, and a binder, wherein the mushroom-based meat substitute may comprise about 0.5% (w / w) to about 8% (w / w) of the binder, about 2% (w / w) to about 50% (w / w) of the emulsion, and about 30% (w / w) to about 70% (w / w) of the mushroom raw material, wherein the mushroom raw material is subjected to a sterilization process before the sterilized mushroom raw material is mixed with the emulsion and the binder to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute is subjected to a forming process.

[0091] The sterilization and shaping processes defined herein are known for use in food preparation processes, but these processes often have adverse effects on the palatability of food preparations due to the potential for adverse effects of sterilization on the preparation of binders used in food products, and / or the generation of unpleasant, strongly flavored compounds during the Maillard reaction, typically in the preparation of meat or vegetable products. Consequently, the negative consequences associated with sterilization processes, particularly those that trigger the Maillard reaction, often outweigh the beneficial consequences.

[0092] Despite this, the inventors have discovered that because the mushroom raw materials used in the present method have a unique cell structure that is not easily degraded during sterilization or forming processes, the mushroom-based meat substitutes of the present invention do not exhibit the typical negative effects of the Maillard reaction. It will be appreciated that the desired properties associated with the forming and sterilization processes used in the present method can be achieved by using forming or sterilization processes at any stage of the preparation process, as long as the product containing the mushroom raw materials is subjected to a forming or sterilization process.

[0093] The method of the present invention comprises at least a sterilization process and an optional forming process, wherein the mushroom raw material or the raw mushroom-based meat substitute is subjected to a forming process, and / or the mushroom raw material or the raw mushroom-based meat substitute or the formed mushroom-based meat substitute is subjected to a sterilization process. In a preferred embodiment of the present invention, the preparation method comprises at least a sterilization process of the mushroom raw material, the raw mushroom-based meat substitute or the raw mushroom-based meat substitute that has at least been formed or molded into a suitable shape, granules or form. In a preferred embodiment of the present invention, the method comprises a forming process and a sterilization process, and the forming process and the sterilization process can be performed on one or more of the mushroom raw material, the raw mushroom-based meat substitute and / or the formed mushroom-based meat substitute at any stage and in any order of the method. For example, in an embodiment of the present invention, the forming process can be performed after the sterilization process or before the sterilization process.

[0094] The method of the present invention may include additional steps, such as, but not limited to, cleaning the mushrooms or parts thereof, either manually or by industrial means, prior to hydration. The method may also include additional temperature-dependent steps, such as heating, steaming, cooling, and / or freezing, as well as packaging steps as required, and these steps may be performed at any stage during the method of the present invention as needed or appropriate. Such additional steps may include various processing steps that rely on high pressure (including high positive and negative pressure) and / or high temperature, and may contribute to the flavor of the product and / or may serve as antimicrobial processing steps.

[0095] In a second aspect of the present invention, a mushroom-based meat substitute produced by any of the methods of the present invention is provided. In an embodiment of the present invention, the mushroom-based meat substitute comprises a raw mushroom-based meat substitute, wherein the mushroom raw material has been subjected to an optional forming process and a sterilization process before being combined with the binder and / or the emulsion. In other embodiments of the present invention, the mushroom-based meat substitute comprises a pre-cooked or semi-cooked mushroom-based meat substitute, wherein the mushroom raw material has been subjected to an optional forming process and a sterilization process before being combined with the binder and / or the emulsion to prepare the raw mushroom-based meat substitute, and the raw mushroom-based meat substitute has been further subjected to a forming process and / or a sterilization process. DETAILED DESCRIPTION

[0096] definition

[0097] In accordance with the statute, the present invention has been described in language more or less specific to structural or methodological features. The term "comprise" and its variations, such as "include" and "comprising," are used throughout in an open-ended sense, not excluding any additional features. It should be understood that the present invention is not limited to the specific features shown or described, as the apparatus described herein comprises preferred forms of carrying out the invention. Therefore, any modifications of the present invention by those skilled in the art within the proper scope of the appended claims are within the scope of the claimed invention.

[0098] Throughout the specification and claims (if any), unless the context requires otherwise, the terms "substantially," "at least," or "about" will be understood as not being limited to the values ​​defined by the terms. For example, the term "about" may include a range of ±10% of the recited value.

[0099] Detailed description of the invention

[0100] The preferred features, embodiments and variations of the present invention can be seen from the following detailed description, which provides sufficient information for those skilled in the art to implement the present invention. The detailed description should not be considered as limiting the scope of the foregoing summary of the present invention in any way.

[0101] Mushroom-based meat substitutes

[0102] In the following example formulations, the emulsion comprises isolated soy protein (emulsifier): water (polar liquid): coconut oil (carrier oil) in a 1:5:1 ratio. The mushroom material consists essentially of mushroom mycelium. Examples 1 to 3 and 7 below comprise an emulsifier comprising approximately 14.3% (w / v) isolated soy protein, approximately 71.4% (w / v) water, and approximately 14.4% (w / v) coconut oil.

[0103] Mushroom-Based Meat Substitute Example 1 - Mushroom-Based Meat Patty Meat Substitute

[0104]

[0105]

[0106] Mushroom-Based Meat Substitute Example 2 - Mushroom-Based Breast Patty Meat Substitute

[0107]

[0108]

[0109] Mushroom-Based Meat Substitute Example 3 - Mushroom-Based Ground Meat Substitute

[0110] Element category Percentage (w / w) emulsion emulsion 44.55％ mushroom Mushroom ingredients 39.09％ Soy protein isolate Adhesives 2.13％ Yeast extract flavoring 0.64％ soy sauce flavoring 0.31％ onion powder flavoring 0.46％ garlic powder flavoring 0.22％ tomato sauce flavoring 2.11％ Liquid fumigants flavoring 0.20％ water liquid 10.29％

[0111] Mushroom-Based Meat Substitute Example 4 - Slow Cooked Mushroom-Based Meat Substitute

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[0113]

[0114]

[0115] Mushroom-Based Meat Substitute Example 5 - Mushroom-Based Meat-Based Burger Patty Meat Substitute

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[0117] Mushroom-Based Meat Substitute Example 6 - Mushroom-Based Fresh Ground Meat Substitute

[0118]

[0119]

[0120] Mushroom-Based Meat Substitute Example 7 - Mushroom-Based Meat Substitute

[0121] Element category Percentage (w / w) RBD Coconut Oil Colloidal Emulsion emulsion 2％ Flat shiitake mushrooms Mushroom ingredients 66.36％ rice flour Adhesives 2.13％ RDB Coconut Oil Flavoring / Moisture 3.98％ onion powder flavoring 0.40％ black pepper flavoring 0.33％ Salt flavoring 0.2％ Liquid fumigants flavoring 0.20％ Mushroom Liquid liquid 22.56％

[0122] Preparation methods of different embodiments of mushroom-based meat substitutes described in Examples 1-6

[0123] To prepare the mushroom-based meat substitutes described in Examples 1-7, an emulsion was first prepared using a high shear emulsifier until the mixture was blended into a homogenous mass.

[0124] The mushroom stock (primarily mycelium or whole mushrooms) is first cleaned to remove foreign matter. The stock is then hydrated through a standard 30-minute steaming process and then dehydrated. The dehydration step is then performed in a centrifugal dryer to remove excess water, lasting approximately 3-5 minutes.

[0125] For Example 4, the hydrated mushroom material was placed in a bowl-shaped cutter equipped with blunt blades and shredded for 5-7 minutes, depending on the desired fiber formation during the process. For all other Examples 1-3 and 5-6, the hydrated mushroom material was processed through a screw-driven meat grinder with a cutting blade ranging from 3 to 6 mm. In some preferred embodiments of the present invention, the desired ratio of 3 mm to 6 mm dices is 20% 3 mm dices and 80% 6 mm dices, with the 6 mm diced mushroom material undergoing a sterilization process prior to combining with the binder and emulsion to advantageously enhance the color, texture, and flavor of the ingredient.

[0126] For each of Examples 1-7, the raw mushroom-based meat substitute was prepared by combining the hydrated, shredded, minced, and / or sterilized mushroom material with the emulsion and mixing for 1-2 minutes, followed by adding the binder, any water, and the remaining ingredients and mixing for an additional 2 minutes. The mixing was performed at a temperature below 35°C.

[0127] For the forming process of the mushroom-based hamburger meat substitute patties of Examples 1, 2, and 5, in the first stage of the forming process, the raw mushroom-based meat substitute was formed into a uniform hamburger patty shape with uniform quality. In the second stage of the forming process, continuous frying was performed with an oil temperature of at least 180° C. (±5° C.) and the patties were flash-fried for about 50 seconds to obtain the desired surface texture, flavor, and color of the patties.

[0128] In the process for forming balls or chunks of the mushroom-based meat substitute of Example 4, in the first stage of the forming process, the raw mushroom-based meat substitute is formed into uniform balls or chunks with a mass ranging from 7 to 20 g. In the second stage of the forming process, continuous frying is performed at an oil temperature of at least 180° C. (±5° C.) for about 50 seconds to obtain the desired surface texture, flavor, and color.

[0129] For the forming process of the mushroom-based meat substitute of Example 3, the raw mushroom-based meat substitute is poured directly into a continuous fryer set at 180°C (±5°C) through a meat grinder and fried for about 30-40 seconds, so that the first stage and the second stage of the forming process are carried out essentially simultaneously.

[0130] For the mushroom-based meat substitute forming process of Example 6, raw mushroom-based meat substitute was fed through a meat grinder with a dice size of 5-8 mm, similar to fresh minced meat in the first stage of the forming process. Although the mushroom raw material was sterilized before being mixed with the emulsion, this product did not undergo the second stage of the forming process. The product was packaged in a modified gas-filled packaging under gas flushing to maintain food safety.

[0131] For the forming process of the mushroom-based meat substitute of Example 6, the raw mushroom-based meat substitute was formed into flat sheets in the first stage of the forming process. The product was not subjected to the second stage of the forming process, and the product was packaged in a modified gas-filled package under gas flushing to maintain food safety.

[0132] The shaped mushroom-based meat substitutes of Examples 1-7 are then drained and / or cooled before being packaged in retort bags, pouches, or trays. The shaped and packaged mushroom-based meat substitutes are then sterilized in a steam retort at a core temperature of 121°C for 15 minutes to ensure sterility and develop additional flavor through the Maillard reaction.

[0133] The mushroom meat substitute is then processed and packaged for sale.

Claims

1. A method for preparing a mushroom-based meat substitute, comprising 30% (w / w) to 95% (w / w) of a mushroom raw material, 2% (w / w) to 60% (w / w) of an emulsion, and 0.5% (w / w) to 10% (w / w) of a binder, wherein the emulsion comprises isolated soy protein, water, and vegetable oil, wherein the method comprises the following steps: preparing a raw mushroom-based meat substitute comprising the mushroom material, the binder, and the emulsion; subjecting the raw mushroom-based meat substitute to a forming process to produce a formed mushroom-based meat substitute; subjecting the formed mushroom raw material to a sterilization process comprising the steps of heating the raw mushroom-based meat substitute at 121° C. to 141° C. for at least 5 minutes in a sealed package, wherein the mushroom raw material mainly comprises mushroom mycelium; and Among them, sterilization triggers the Maillard reaction.

2. The method according to claim 1, wherein the mushroom raw material comprises shredded mushroom mycelium.

3. The method according to claim 1, wherein the mushroom raw material is selected from the group consisting of Agaricus, Lentinus, Pleurotus, Hericium, Sulforaphane, Armillaria, Agrocybe, Shiitake, Agaricus, Trichoderma, Chrysopus, Chanterelle, or a combination thereof.

4. The method according to claim 1, wherein the binder is plant starch, fat or protein.

5. The method according to any one of claims 1 to 4, wherein the temperature is 121°C to 126°C.

6. A method for preparing a mushroom-based meat substitute, comprising 30% (w / w) to 95% (w / w) of a mushroom raw material, 2% (w / w) to 60% (w / w) of an emulsion, and 0.5% (w / w) to 10% (w / w) of a binder, wherein the emulsion comprises isolated soy protein, water, and vegetable oil, wherein the method comprises the following steps: subjecting the mushroom raw materials to a forming process; preparing a raw mushroom-based meat substitute comprising the formed mushroom material, the binder, and the emulsion; subjecting the raw mushroom-based meat substitute to a sterilization process comprising the steps of heating the raw mushroom-based meat substitute at 121° C. to 141° C. for at least 5 minutes in a sealed package; wherein the mushroom raw material mainly comprises mushroom mycelium; and Among them, sterilization triggers the Maillard reaction. The method according to claim 6 , wherein the mushroom raw material comprises shredded mushroom mycelium.

8. The method according to claim 6, wherein the mushroom raw material is selected from the group consisting of Agaricus, Lentinus, Pleurotus, Hericium, Sulforaphane, Armillaria, Agrocybe, Shiitake, Agaricus, Trichoderma, Chrysopus, Chanterelle, or a combination thereof.

9. The method of claim 6, wherein the binder is plant starch, fat or protein.

10. The method according to any one of claims 6 to 9, wherein the temperature is 121°C to 126°C.

11. A method for preparing a mushroom-based meat substitute, comprising 30% (w / w) to 95% (w / w) of a mushroom raw material, 2% (w / w) to 60% (w / w) of an emulsion, and 0.5% (w / w) to 10% (w / w) of a binder, wherein the emulsion comprises isolated soy protein, water, and vegetable oil, wherein the method comprises the following steps: subjecting the raw mushroom material to a sterilization process comprising heating the raw mushroom material at 121° C. to 141° C. for at least 5 minutes in a sealed package; preparing a raw mushroom-based meat substitute comprising the mushroom material, the binder, and the emulsion; subjecting the raw mushroom-based meat substitute to a forming process; wherein the mushroom raw material mainly comprises mushroom mycelium; and Among them, sterilization triggers the Maillard reaction.

12. The method of claim 11, wherein the mushroom material comprises shredded mushroom mycelium.

13. The method according to claim 11, wherein the mushroom raw material is selected from the group consisting of Agaricus, Lentinus, Pleurotus, Hericium, Sulforaphane, Armillaria, Agrocybe, Shiitake, Agaricus, Trichoderma, Cynomorium, Chanterelle, or a combination thereof.

14. The method of claim 11, wherein the binder is plant starch, fat or protein.

15. The method according to any one of claims 11 to 14, wherein the temperature is 121°C to 126°C.

16. A mushroom-based meat substitute prepared according to the method of any one of claims 1 to 15.

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