Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid...
Patent
1997-07-09
1999-05-18
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
426102, 426105, 426277, 426281, 426138, 426574, 426652, 426802, A23L1/04
Patent
active
059049430
DESCRIPTION:
BRIEF SUMMARY
This application was filed under 35 U.S.C. 371 as the national phase of international application PCT/GB96/00025, filed Jan. 9, 1996.
This invention relates to texturised foodstuffs.
It is known that foodstuffs can be made from edible filamentous fungi, for example Fusarium graminearum. It is desirable to provide means for producing foodstuffs of differing textures which comprise such fungi so that they can simulate foods of known types and produce foodstuffs of novel textures.
There is a considerable demand for burgers and sausages. This invention provides means whereby foodstuffs may be prepared from edible filamentous fungi (EFF) which simulate such products or provide satisfactory variants and alternatives thereto.
The invention comprises a process of making a texturised foodstuff comprising an edible filamentous fungus (EFF) which comprises mixing a gell forming edible hydrocolloid (EH) with EFF, gelling the EH to form a firm mass, mixing particles of the said mass with EH in a less gelled condition optionally admixed with EFF and suitably further gelling the EH after admixture and preferably freezing it to modify the texture. The mixture of EFF and EH which is gelled to form a firm mass (herein referred to as a paste) suitably comprises more than 50% EFF, for example 60 to 90% of the composition by weight. The EH content depends on the nature of the EH. In the case of an alginate it may be 0.2 to 1% and in the case of egg albumen it may be 2 to 5% by weight (as the diced material), the balance comprising 0 to 20% of free water, 0 to 5% preferably 1% to 5% and preferably 1 to 5% of fat or oil or fat or oil replacer, for example a polysaccharide fat or oil replacer and 0 to 3% flavouring by weight.
Preferably the paste is gelled at a temperature in the range 70 to 100.degree. C. and more preferably 75-95.degree. C. suitably without substantial dehydration. This may be accomplished in apparatus which restricts evaporative losses for example an enclosed vessel or by heating in the presence of water vapour preferably at least 90% relative humidity. The product may then be chilled if desired to facilitate handling.
Particles may be formed from the firm mass by mincing. Suitably the average particle diameter is 1 mm to 10 mm and preferably 2 mm to 5 mm. By "diameter" is meant the average width of a cross section of the particle through its centre. If the particle is elongated the cross section is transverse to its axis. The particles are preferably elongated and are suitably cylindrical and may be of length 5 to 100 mm for example 7 to 50 mm. The particles are then preferably frozen to a temperature in the range -30 to 5.degree. C. and preferably -25.degree. C. to -10.degree. C., for example in a fluidised bed or blast freezer and stored in that temperature range until the free water content (as judged by the quantity of water expressed from the composition by moderate compression) has increased by a significant amount, for example 1 to 10% by weight of the total composition. The increase in free water content is accompanied by other physical changes which modify the texture. Suitably the time taken for this to occur is 3 days to 3 months and preferably 1 week to 2 months.
The particulate material so treated is then mixed with a gelling agent (which preferably comprise egg albumen and whey protein), and preferably EFF and also preferably flavouring and optionally fat e.g. hydrogenated flake fat, and/or preferably fat or oil replacers, for example polysaccharides e.g. starch and/or pectin and optionally water. Suitably the product comprises 5 to 50% and preferably 20 to 50% of the particulate material, 5 to 20% of added EFF, sufficient gelling agent to enable the mix to set to a solid on standing or heating, fat and/or oil and fat or oil replacers 0 to 10% and preferably 1 to 8% and water 0 to 30%, all percentages being by weight of the total mixture.
In order to produce desired particle size distributions in the mix, some particles may be added frozen and others thawed. Any thawed particles are preferably a
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Finnigan Timothy John Andrew
Stephens Janine Anne
Nessler Cynthia L.
Zeneca Limited
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