METHOD FOR PRESERVING MUSHROOMS
The invention relates to a method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt % upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used, comprising the following consecutive steps: (a) Inserting clean fresh mushrooms in a plastic laminate bag; (b) Subjecting the bag with mushrooms to vacuum at a pressure of about 300 mbar or less; (c) Sealing the bag while keeping the vacuum; (d) Releasing the vacuum, and (e) Treating the bag with mushrooms at a temperature of about 60° C. or more. In this way a commonly used blanching step—applied before packaging—is excluded, by virtue of which energy is saved and the taste and nutritional value is improved. Thus, the mushrooms are of excellent quality with good taste and flavor and well preserved.
This application is a continuation of PCT application number PCT/EP2012/001903 filed on 3 May 2012, which claims priority from Netherlands application number 2006738 filed on 6 May 2011. Both applications are hereby incorporated by reference in their entireties.
BACKGROUND OF THE INVENTION1. Field of the Invention
The invention relates generally to a method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, and mushrooms that lose more than 15 wt % upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used.
2. Description of the Related Art
Common mushrooms of the species Agaricus bisporus are the most commonly used mushrooms in Europe, America's and in many Asian countries for human consumption. Hence, many methods are described to preserve the freshness of the mushrooms before sale. Equally, many methods are described to prepare ready-to-use mushrooms; i.e. mushrooms that are treated in one way or another comprising a cooking step, or preservation methods for keeping such mushrooms for months.
Known methods include: (1) replacing the air atmosphere with a gaseous mixture that slows down discoloration and maturation of the mushroom, which method is used for the sale of fresh mushrooms (see e.g. US2006/159809); (2) blanching the mushrooms, and thereafter packing and sterilizing (see e.g. EP0564026 or EP2191728); (3) washing and deep-freezing the mushroom; (4) washing and drying the mushrooms; (5) mashing or grinding (parts) of the mushroom, and treating the mashed material. Several variants of these processes are described in for example JP-A-6062729, JP-A-6284857 and FR-A-2717989.
Despite the large number of possible ways to treat mushrooms, there is an ongoing request for better quality products and for products with a sufficient (refrigerated or ambient) shelf life, in particular for the ready-to-use, cooked mushrooms. Ready-to-use mushrooms are in particular used in commercial operations, like foodservice and food manufacturers, and by private consumer families. A process that uses less energy would also be preferred.
Mushrooms, in particular those of which the weight loss is considerable upon blanching, have specific problems in their preparation as the weight loss causes substantial economic loss.
Mushrooms generally need to be washed. Washing with cold water generally is considered less effective. Hence, the general way mushrooms are treated is by hot water or steam for about 10 minutes to achieve both washing and blanching such that the mushrooms shrink and have less than 5 vol % free (air) volume and upon further heat treatment like pasteurization or sterilization would shrink less than 15 wt %, preferably less than 10 wt % and even more preferably less than 5 wt %. Thereafter, the blanched mushrooms are general packed with a brine solution of which the main ingredient is water and the package with mushrooms is pasteurized or sterilized. The blanching and washing step with hot water leads to loss of savory ingredients, loss of nutritional value, leading to reduced taste relative to fresh mushrooms and to a substantial loss of weight. In particular because of the weight loss problem, it is common to treat mushrooms with vacuum, and—generally at the same time—supply water (or water with additives), to replace the air in the mushrooms before blanching (see for example EP0564026 or EP2191728). This treatment indeed lowers the weight loss during blanching, but it has no positive influence on the taste.
BRIEF SUMMARY OF THE INVENTIONThe present invention provides a method to produce ready to use, cooked, preserved mushroom with one or more of an improved taste and flavor, improved nutritional value, and/or an improved use of energy.
The method according to the present invention for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt % weight upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used, comprises the following consecutive steps:
a. inserting clean fresh mushrooms in a plastic laminate bag;
b. subjecting the bag and mushrooms to vacuum at a pressure of less than about 300 mbar;
c. sealing the bag while keeping the vacuum;
d. releasing the vacuum
e. treating the sealed bag with mushrooms at a temperature of about 60° C. or more.
By this vacuum treatment, the air is removed from the mushrooms, but without heating and without replacing that space with liquid. The blanching step of the preserving process is excluded, which means a saving of energy. The mushroom juices and flavors, and the nutritional value that normally disappear during the blanching are saved in the product.
According to the present invention, the bag is sealed while under vacuum. Hence, one of the further differences with the prior art is, that usually the free space in the mushrooms is replaced by a liquid before further treatment. In the present method, no replacement is added, nor needed. Moreover, the bag in a normal atmosphere environment presses the mushrooms to smaller volume, increasing the effectiveness of heat transfer in a subsequent step. Furthermore, the conductivity is enhanced because there is no longer an isolating layer between the mushroom and the heat source because no air is present around the mushrooms.
It is possible, and sometimes preferred, to add additives, like a liquid savory product, salt, spices, acids or anti-oxidants. Solids may be added as concentrated solutions or dispersions in water. The amount of additional ingredients is small relative to the amount of mushrooms, like for example less than 20 ml per mushroom, and/or less than 30 wt % relative to the mushroom, and preferably even substantially lower amounts. The amounts (weight or volume) are defined relative to fresh mushrooms.
After sealing of the bag, the bag with mushrooms will be heat treated to cook the mushrooms. This can for example be done at relatively low temperature, such that the content of the bag is pasteurized, or it can for example be done at high temperature, such that the content is commercially sterilized. The juices and aroma's that are set free from the mushrooms (that cause the weight loss in the conventional processes during blanching) during the cooking do not disappear from the package, and are preserved in the package. Such juices are valuable ingredients for sauces, soups and other dishes.
The resulting mushrooms are of better taste than mushrooms treated in a conventional way, comprising a blanching step before packaging. The energy used to prepare the mushrooms is also lowered with respect to the generally applied method.
XP-0022664408 (FS-1977-11-J-1596) describes analysis of mashed fresh mushrooms, which are vacuum sealed in a glass ampoule, for the determination of changes in nitrogen containing substances. This reference does not relate to the storage of mushrooms, suitable for human consumption.
The features and advantages of the invention will be appreciated upon reference to the following drawings, in which:
The method of the invention is most suitable for mushrooms with weight loss upon blanching. Most common is the mushroom of the species Agaricus bisporus, and the use of this mushroom is preferred because it is well handled in the process according to the present invention. Suitable other Agaricus spp. than Agaricus bisporus include for example Agaricus Bitorquis, Agaricus campestris, Agaricus blazei, and Agaricus arvensis. Suitable examples of mushrooms that lose more than 15% by wt upon blanching include oyster mushrooms (Pleurotus ostreatus), straw mushrooms (Volvaria Volvcea), and Enokitake (Flammulina velutipes).
In a preferred embodiment, also the Agaricus spp and more in particular the Agaricus bisporus used in the current process loses substantial amount of weight upon blanching, and preferably at least 15 wt % upon blanching treatment. Blanching in this definition is understood to be a heat treatment with water of 95° C. during 10 minutes. A substantial amount of loss is about 10 wt % or more, preferably about 15 wt % or more.
The mushrooms can be used as a whole, but also sliced or diced for example into slices, stripes or cubicals. Hence, in a further embodiment of the invention, the mushrooms are sliced into slices of between 2-15 mm, preferably 2-10 mm, or preferably 5-9 mm, or preferably 3-6 mm before applying step (a) of the present invention. Also, the stems can be separated from the caps, and only the caps used in the process of the invention. In the remainder of this description, the word “mushroom” is used to denote not only entire mushrooms, but also the sliced or diced mushrooms, or parts of the mushrooms as used in the process of the invention.
In the method of the invention, it is preferred, that the mushrooms are clean before inserting them into the bag.
The mushrooms should not be heated beforehand in a way that they would lose significant savory or nutritional value, as would be the effect of blanching.
The most important treatment before packaging is cleaning. Hence, it is necessary to clean the mushrooms in another way than with hot water or steam for e.g. 10 min as normally done with the combined cleaning and blanching treatment.
In one embodiment of the invention, either hand cleaning, brushing or washing with cold water is feasible. However, cleaning with warm or hot water is possible, if done in a sufficient short time. For example, water of 60° C. can be used to wash the mushrooms, if the washing step is done within for example one minute. Alternatively, washing by spraying with water of 80° C. or 95° C. for 20 sec or 10 sec with the mushrooms on a conveyer belt equally can result in clean mushrooms while still the savory and nutritional value is contained in the mushrooms.
In another embodiment of the invention, it is preferred, to use mushrooms that are cultivated in such a way, that no debris is attached to the mushrooms. Thus, according to a preferred method of the present invention, the mushrooms are grown such that the mushrooms after harvesting do not contain debris.
In yet another preferred embodiment of the invention, the mushrooms are washed with cold water. In a preferred embodiment of the invention, the mushrooms are washed with water of a temperature of less than 40° C., preferably less than 20° C.
In summary, with respect to a treatment before packaging, the mushrooms are not substantially heat treated before filling the bag with mushrooms, meaning that the mushrooms have lost less than 3 wt %, preferably less than 1 wt % relative to untreated mushrooms, by a treatment before filling the bag with mushrooms. Preferably, the mushrooms are used in step (a) without treatment at a temperature higher than 40° C., preferably not higher than 30° C.
In another embodiment, the method comprises adding additives, either added to the mushrooms before subjecting the bag to vacuum, or into the bag before applying vacuum, or during vacuum treatment. Additives may be savory products, such as salt, a salt solution, mushroom concentrate liquid, spices, and other known savory ingredients like acids or other ingredients. Other suitable additives are anti-oxidants.
Such additives (additional ingredients) preferably are added in a relatively small amount (defined relative to the untreated mushroom). In one preferred embodiment, an amount is added of less than 20 vol %, and even more preferred in an amount of less than 10 vol %. Alternatively, the amount of additive is about 20 wt % relative to the mushroom or less, preferably about 10 wt % or less.
It is preferred not to add diluent like water. However, if some minor amount of water is added, this may not be detrimental. An acceptable amount may be about 10 wt % or less, preferably about 5 wt % or less. For example, when mushrooms are washed with cold water, some water may stay adhered to the mushroom. In contrast, the presence of substantial amounts of water, like for example more than 30 wt %—which is common in preservation of mushrooms in tins or glass jars—increases the heat requirements for sterilization substantially. Furthermore, such amounts of water dilute the taste of the mushrooms. Hence, water in an amount of more than 20 wt % relative to the (untreated) mushrooms are preferably not added in the present invention.
In one embodiment of the invention, the packaging only contains mushroom with optionally some small amount of further savory ingredient(s).
In another embodiment of the invention, the packaging contains further solid ingredients. In this embodiment, the liquid and savory ingredients originating from the mushroom are preferably at least partially absorbed by the solid ingredients. Suitable solid ingredients are (partly) cooked grains or grain products, like rice, risotto, pasta and other water absorbing foods like dried vegetables. The amount of solid ingredient may be 2 wt % or more, preferably 10 wt % or more. Generally, the amount will be 100 wt % or less, preferably about 20 wt % or less.
The plastic laminate bag preferably has good oxygen and water vapor barrier properties. For example, in case the oxygen barrier is too low, oxygen may enter the package, which may cause oxidation of the content. The requirements for the bag depend on the intended use, and the intended period to keep the mushrooms. In case it is envisaged that the mushrooms are used within a few weeks, the requirements for the laminate bag are different than when the product needs to be able to be stored for e.g. three or twelve months. Pasteurized bags generally have refrigerated shelf life of 1-6 weeks up to 1-12 months. Sterilized bags generally have an ambient shelf life more than 3 months, depending on the quality of the bag. For a shelf life 12 months at ambient temperature or more, an aluminum laminated bag, or comparable, is preferred.
The size of the bag is not critical, and may be 0.2 L or larger, and is for institutional use preferably 1 L or larger, and may be for example 2, 3, 5 or 10 L. Generally, the size will be smaller than 50 L, preferably smaller than 30 L, like for example 30 or 20 L. In a bag of 30 L, 10 kg mushrooms (Agaricus bisporus) can be suitably treated.
Generally, laminate bags are useful, in which at least two layers of plastic films are adhered to each other. The laminate may comprise more than two layers. Furthermore, the laminate bag may be printed. Examples of plastic layers include PET film (polyester-terephthalate), BOPP film (biaxially oriented polypropene), CPP film (cast polypropene), PE film (polyethylene), NY (nylon, polyamide) and the like. The two or more films may be directly extruded to each other, or may be laminated with an adhesive, or an adhesive film. Laminates with four, five or more layers are used in practice. Preferably, the laminate bag comprises a barrier layer which increases the oxygen barrier properties.
Preferred examples of suitable plastic laminate bags include bags that have at least one layer of PET film, preferably provided with an oxygen and optionally water vapor barrier layer and a PE or CPP film for the sealing. PET is a preferred plastic, as this is resistant to temperatures used during retort (during sterilization). Examples of suitable barrier layers on the plastic in the laminate bag include a barrier layer from aluminum, aluminum oxide or silicium oxide, triazine or combinations thereof.
In one preferred embodiment, the barrier layer comprises aluminum, as that is relatively cheap and has very good oxygen and water vapor barrier properties.
In another preferred embodiment, the barrier layer comprises aluminum oxide or siliciumoxide, as that is a transparent barrier layer. A transparent barrier layer has the advantage that a customer actually can see the content of the package, and that such package can be heated in a magnetron.
Preferably, the laminate bag is retortable, i.e. it is able to withstand sterilizing conditions. After retort, the laminate bag still should possess barrier properties better than the properties of the plastic layers intrinsically (i.e. without the additional barrier layer). Laminates are available that are retortable. Such laminates generally have special adhesives between the plastic layers of the laminate.
In the method according the present invention the vacuum is applied at a pressure of about 300 mbar or less, preferably at about 200 mbar or less, and more preferably at a pressure of around 100 mbar. The pressure is defined as absolute pressure. A lower pressure has the advantage that more air is removed from the mushrooms before sealing the package, and more useful product can be delivered to a customer. Generally, the pressure will be higher than about 5 mbar (abs), preferably higher than 10 mbar. A very low pressure (abs), i.e. high vacuum may increase costs without adding much in value.
After vacuum treatment, the bag is sealed, preferably using a melt sealable layer comprised in the laminate bag, by applying heat to a strip of the bag at the top. In an alternative embodiment, the bag is sealed using an adhesive, or instead of a heat seal, the sealing of the bag can be done by using an ultrasonic seal or an impulse seal. In any way, the vacuum should be retained inside the bag.
After release of the vacuum (outside the bag), the mushrooms are compressed by the air-pressure outside the bag. This has as further advantage that in a subsequent heat treatment the heat is effectively transferred to the mushroom, as no air layer causes isolation of the mushroom from heating. Because of the practical absence of air, discoloring and burning of the mushrooms during sterilization process is avoided.
In a preferred embodiment of the invention, a second seal is applied after release of the vacuum, to increase the security of the closure.
Apparatus for executing the method of the invention are known as such, for example for packaging coffee.
In an alternative way, the bag with mushrooms can be placed outside the vacuum chamber and just the top of the bag inside the vacuum chamber. The vacuum is applied into the bag through a special embossed inside layer of the bag. This method can be applied—as example—at a vertical flow-pack machine from GKS Packaging.
After packaging in the above described way, the packaged mushrooms are subjected to sufficient high temperature for a sufficient long time to cause the mushrooms to be pasteurized. Preferably, the mushrooms are subjected to sufficient high temperature for a sufficient long time to cause the mushrooms to be sterilized. With both treatments, the mushrooms may be treated sufficiently long to be “cooked”, and ready for consumption.
For pasteurization and cooking the mushrooms, it would be suitable to apply a temperature of 60 to 100° C. for 40 to 10 min, for example 20 min at 80° C., or 10 min at 100° C. With this range of temperatures, it is not necessary to use pressurized equipment.
For sterilization, it is preferred to apply a temperature between 100 and 150° C., preferably between 120 and 140° C., for about 30 to 5 min. For example, a temperature of 125° C. can be used for 15 min. Such process can also comprise two or more steps, in which for example in a first step, a temperature is applied of 80° C. for 10 min (to shrink the mushrooms) and thereafter a temperature of 127° C. for 10 min to achieve full sterilization.
After treatment, the bags can be cooled and stored for sale. Generally, the package will be preprinted. The package can also be provided with a label, mentioning the content, packaging date, and/or ultimate use date and the like.
It will be understood by the skilled person, that combinations of preferred embodiments of the several steps that are disclosed above, according to the description, are disclosed as well, because it is preferred to combine preferred embodiments.
The invention will be elucidated with the following, non limiting examples.
Example 1In a vacuum packaging machine of Henkovac, a bag (of the basic structure: PET-Alu-NY-CPP, of retort quality and heat sealable) of 2.5 L volume was inserted, with 1000 gram mushrooms of the species Agaricus bisporus that were brushed clean by hand. After closing of the chamber, vacuum was applied down to a pressure of 120-80 mbar (abs). The bag was sealed by pressing a heated strip to the top site of the bag for 6 seconds. After release of the vacuum, the bag was taken out of the vacuum chamber. The bag was brought into sterilization equipment (a chamber that can be heated to 150° C., can withstand a pressure of 8 bar and in which up to 5 bar steam can be added). The bag was treated with steam at 125° C. for 15 min. The resulting cooked mushrooms occupied 25% less volume than before cooking, and liquid was set free during the cooking process. The liquid originated from the mushrooms. The mushrooms in the sterilized bag had a storage stability of at least twelve month. The content of the bag was tasted by a panel, and compared to the packed cooked mushrooms according to the prior art, and to freshly cooked mushrooms. The taste panel—consisting of 5 people—gave the following marks:
The test panel clearly rated the mushrooms treated according to the invention higher than mushrooms treated according to the prior art method.
The method as described in example 1 was used, but the mushrooms were sliced into slices of 5 mm thick. The bag was pasteurized by heating the bag for 20 min at 90° C., by which time the mushrooms were shrunk 28%, and fully cooked.
Example 3The method as described in example 1 was used, but in addition, additives were added, as shown in the following table.
The mushrooms were tasted by a panel, and were considered at least as good as freshly cooked mushrooms with the same additives.
Claims
1. A method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt % upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used, the method comprising the following consecutive steps:
- a. inserting clean fresh mushrooms in a plastic laminate bag;
- b. subjecting the bag with mushrooms to vacuum at a pressure of about 300 mbar or less;
- c. sealing the bag while keeping the vacuum;
- d. releasing the vacuum; and
- e. treating the bag with mushrooms at a temperature of about 60° C. or more.
2. The method according to claim 1, wherein the mushrooms are of the species Agaricus bisporus.
3. The method according to claim 1, wherein the mushrooms are grown such that the mushrooms after harvesting do not contain debris.
4. The method according to claim 1, wherein the mushrooms are not heat treated before filling the bag with mushrooms, meaning that the mushrooms have lost less than 3 wt %, by any treatment before filling the bag with mushrooms.
5. The method according to claim 1, wherein the mushrooms are washed with water of a temperature of less than 40° C.
6. The method according to claim 1, wherein the mushrooms are in a sliced or diced form.
7. The method according to claim 1, wherein an additive such as a savory product, salt, spice, acid, antioxidant or other ingredient is added to the mushrooms or to the bag before subjecting the bag to vacuum, or to the bag during vacuum.
8. The method according to claim 1, wherein an additive is present in the bag in an amount of about 30 wt % relative to the mushroom or less.
9. The method according to claim 1, wherein water in an amount of more than 20 wt % relative to the mushrooms is not added.
10. The method according to claim 1, wherein the packaging contains further solid ingredients such as grain and/or dried vegetable in an amount between 2 and 100 wt % relative to the weight of fresh mushrooms.
11. The method according to claim 1, wherein the plastic laminate bag comprises a layer of PET provided with an oxygen and water vapor barrier layer and a PE, CPP or other plastic layer for sealing, and wherein the laminate bag comprises a barrier layer from aluminum, aluminum oxide or silicium oxide, triazine, or combinations thereof.
12. The method according to claim 1, wherein the laminate bag is retortable.
13. The method according to claim 1, wherein the bag is sealed using a melt sealable layer comprised in the laminate bag, by applying a heat seal, ultrasonic seal or impulse seal to a strip of the bag.
14. The method according to claim 1, wherein the bag with mushrooms—after sealing—is subjected to sufficient high temperature for a sufficient long time to cause the mushrooms to be pasteurized.
15. The method according to claim 1, wherein the bag with mushrooms—after sealing—is subjected to sufficient high temperature for a sufficient long time to cause the mushrooms to be sterilized.
Type: Application
Filed: Oct 31, 2013
Publication Date: Feb 27, 2014
Applicant: SCELTA ESSENZA HOLDING B.V. (Broekhuizen)
Inventors: Johannes Gerardus Maria KLERKEN (VENLO), Gerard BARTELS (VENLO)
Application Number: 14/068,119
International Classification: B65B 55/06 (20060101);
