Texturised Mushroom Ingredients for Meat-Like Texture Under Cooking
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Solution Overview
Problem
Existing plant-based meat substitutes lack the texture, flavor, and versatility of real meat, often requiring synthetic additives and sacrificing nutritional value, and cannot withstand prolonged cooking processes without disintegrating.
Innovation Solution
A method involving oil immersion frying and de-oiling of raw mushroom material with specific temperature, pressure, and duration to produce a dehydrated mushroom ingredient with modified rehydration capacity, which is then rehydrated to create a texturized mushroom product resembling meat in texture and chewiness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If plant-based meat substitutes use modified and synthetic starches to achieve meat-like characteristics, then texture and flavor are improved, but nutritional value deteriorates and harmful factors increase
Solution Approach 1:
The invention changes the physical and chemical parameters of mushroom material through controlled dehydration processes (temperature, time, moisture content) to develop natural texturized properties that mimic meat without requiring synthetic starches or additives
Solution Approach 2:
The invention creates a copy of meat's textural properties by processing mushroom material to achieve similar chewiness and fibrous structure, but using natural mushroom components rather than synthetic starches
2Shape
If plant-based meat substitutes are designed to mimic meat texture, then mouthfeel is improved, but versatility in cooking methods deteriorates
Solution Approach 1:
The invention performs preliminary dehydration and texturization of mushroom material before final product formation, creating a stable base structure that can subsequently adapt to various cooking methods (stewing, searing, braising) without losing its meat-like texture
Solution Approach 2:
The invention creates a dynamic texturized mushroom product that can change its properties in response to different cooking conditions, maintaining structural integrity during prolonged cooking while adapting to various preparation methods
3Shape
If plant-based meat substitutes undergo excessive processing to achieve desired texture, then mouthfeel is improved, but nutritional value deteriorates
Solution Approach 1:
The invention extracts and removes excess moisture from mushroom material through controlled dehydration, concentrating the natural nutrients and proteins while developing texturized properties, rather than adding synthetic starches that would dilute nutritional content
Solution Approach 2:
The invention allows mushroom material to self-structure and develop meat-like textures through natural dehydration and protein denaturation processes, eliminating the need for excessive mechanical processing that would degrade nutrients
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a texturized mushroom product that maintains meat-like texture and chewiness even under intense cooking conditions, eliminating the need for additional starches or binders, and is suitable for various cooking methods.
Implementation Method 1
oil immersion frying is performed in an oil at a temperature from about 80° C. to about 200° C., at a pressure from 1.5 kPa and 103 kPa, and for a duration of about 10 seconds to about 900 seconds
Data Source
AI summary
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.