METHOD OF PROCESSING MUSHROOMS

Abstract: Freshly picked washed mushrooms are subjected to a modified atmosphere and infused by application of positive or negative pressure with a solution containing a particulate heat stable gel forming material. Upon blanching in boiling water the weight loss experienced is reduced from a normal 25% to 33% loss to between a 2% loss and a 5% or more weight gain.

Description: METHOD OF PROCESSING MUSHROOMS Thins invention relates to a method of processing mushrooms. Mushrooms commonly lose approximately 25% to 30% or more of their fresh weight when subject to the blanching process prior to canning. The blanching process is designed to inactivate certain enzymes and partially sterilize the mushrooms and involves ether steam or boiling water cooking for approximately five minutes to bring the internal termperature to 1800 or above. Sterilization after canning normally results in an additional 10% to 15% weight loss. Sterilization is normally accomplished in a pressure vessel and involves bringing the temperature at the middle of the sealed can to 250 F and holding this temperature a sufficient time to destroy thermophylic organisms which may be present and complete the sterilization. The combination of these two processes results in an expected weight loss during canning of mushrooms of 35% to over 40%. This extreme weight loss sets mushrooms apart from other vegetables as does the fact that they are a macro fungi rather than a chlorophyl producing plant. The weight loss that is experienced in the canning process makes the canned product more expensive than fresh mushrooms. The canned mushroom, upon further cooking such as sauteing, still experiences a further weight loss. Several processes have been proposed for reducing the weight loss experienced during canning mushrooms. U.S. Patent 3,843,810 proposes applying a vacuum down to lower than 13mm of mercury in a slow, controlled descent followed by at least one hour at a minimum pressure than a slow increase in pressure to ambient, while soaking the mushrooms in a water solution. The process takes a minimum of two hours in the vacuum and preferably three hours. The average yield after blanching given by Fehmerling with three hour process is given as 84%. Additionally, Fehmerlng shows a series of comparisons between his process and other vacuum processes. U.S. Patent 4,143,167 discloses. Thins process also uses a vacuum down to approximately 50mm to 60mm of mercury in a soak which is 1% to 6% dried egg albumin or equilivalent. This treatment does suceed in reducing the weight loss, however, the resulting product has objectional coagulated albumin hanging from it and the texture is noticably tough and rubbery. Mushrooms, after harvest, are normally commercially stored at approximately 32 F to retard further respiration which would result in opening of the veil which makes them less desirable and--to--reduce the weight loss during storage since mushrooms continue to respire after harvest. It is known to commercial canners and shown in the experiments of McArdle et al in 1962 that there is a relationship between the length of post harvest storage and the amount of weight loss experienced during canning. This small reduction in the weight loss is offset by the weight loss in storage due to respiration of the mushroom along with deterioration of colour and blemishing and the increased number of "opens" or lower grade mushrooms from extended storage. Even the slight reduction in weight loss prompts most mushrooms canneries to store fresh mushrooms at about 32 for two to three days prior to canning. According to the present invention we provide a method for processing porous foodstuffs such as mushrooms comprising the steps of introducing the mushrooms into a liquid-filled sealable container; subjecting the contents of the container to at least one application of pressure; restoring the pressure in the container to atmospheric pressure and removing the foodstuff from the container. The present anyentraon provides a rapid, economical procedure for substantially reducing the weight loss presently experienced in canning mushrooms. Thts is brought about by use of a rapid vacuum andyor pressure assisted impregnation into the mushroom preferably of a particulate or a heat stable gel forming material in a water solution. This rapid infusion can raise the weight of the mushrooms by up to 50% or more. Subsequent blanching causes weight loss in the treated mushrooms back to approximately their fresh weight. Canning and retorting of these treated, blanched mushrooms causes an additional weight loss but the total weight loss is reduced to approximately 10% to 15% of the original fresh weight as opposed to 33% to 40% weight loss which is experienced by conventional processing methods. The resulting mushrooms, in addition to the reduction in weight loss, have a texture both before and after subsequent cooking which is markedly superior to presently available canned mushrooms and is often judged better than fresh mushrooms that have been similarly cooked by common methods such as sauteing or in a tomato sauce. A variety of materials are suitable for infusion into the mushroom, however, microcrystalline cellulose as described in U.S. Patent 3,023,104 has been found to be superior to other materials tested to this time. Microcrystalline cellulose is a minute particulate aggregate widely used in the food industry as a bulking agent in dietary foods and as a thickening and stabilizing agent in sauces, etc. The particular material which has been most successful in tests has been a cohbi;nati;on of microcrystalline cellulose courted with CMC (Sodium Carboxymethyl Cellulose) an example of which is currently marketed by FMC Corporation under the designation AVICEL type CL-611. Other protectisve hydrocolloids such. sss cellulose gums, gel formers and similar materiXalsx as described in U.S. Patent 3,573,058 may be expected to also be effective to greater or lesser degrees. This material ks used in all tests herein described in order to clearly- illustrate the invention in a preferred embodiment. The following examples are presented to illustrate the particulars of the present invention and alternative methods for the accomplishment of the desired ends. During the course of the tests, mushrooms from various growers were randomly selected. The mushroom used for the tests were less than 24 hours post harvest, unless otherwise noted, and had been stored in commercial facilities at a temperature of approximately 32 F and highrelative humidity. Weight changes during the tests are expressed as percentages of the beginning weights of the samples to provide ready comparison. The percentages in all cases are averages obtained from multiple repititions of the tests. All tests were performed in the following manner unless otherwise noted. Samples were drawn from standard lOlb boxes as delivered to the processor by the grower. Weights were recorded using a laboratory scale. Samples were all washed by tumbling in fresh water for three minutes, closely approximateing the initial processing in commerical operations. Samples were then drained for three minutes on a slanted screen and weighed again The selected treatment method was performed and the sample was again drained and weighed The sample was plunged into boiling water for five minutes then cooled in water for three minutes to approxmately 80 F internal temperature. The sample was again drained and weighed. Sample No. 1 is a control qd no processing was used other than washing and blanching. Sample No. 2 was submerged in water and subjected to a vacuum of approximately 29.5 inches of mercury for five minutes. The vacuum was released for one minute, reapplied for five minutes, and released again. Sample No. 3 was treated the same as No. 2 except a 2% by weight solution of Carrageenan (an algin derivitive non heat stable gel) in water was used. Sample No. 4 was submerged in a 4% by weight solution of AVICEL type CL-611 and subjected to an overpressure of lOpsi for 30 seconds. The pressure was rapidly released, left off for 10 seconds and applied a second time for 30 seconds, rapidly released, left off for 10 seconds, reapplied for 30 seconds and again released. Sample No. 5 was treated the same as number 4, except a pressure of 15 psi was used. Sample No. 6 was treated the same as No. 4 except a pressure of 20 ps was used. Sample No. 7 was treated the same as No. 4 except a pressure of 25 psi was used. Sample No. 8 was treated the same as No. 4 except a pressure of 30 psi was used. Sample No. 9 was treated the same as No. 4 except a pressure of 80 psi was used. Sample No. 10 was submerged in a 4% by weight solution of AVICEL type CL-611 in water, subjected to a vacuum of approximately 29.5 inches of mercury for five minutes. The vacuum was released and the mushrooms were allowed to stand in the solution for one minute. Sample No. 11 was submerged in a 4% by weight solution of AVICEL type CL-611 in water and subjected to a vacuum of approximately 29.5 inches of mercury for five minutes. The vacuum was released for one minute and reapplied for sieve minutes. The vacuum was again released and the mushrooms allowed to stand in the solution for one minute. Sample No. 12 was treated the same as sample No. 11 except a solution of 2% Sodium Carboxymethyl Cellulose was used. Sample No. 13 was treated the same as sample No. 11 except a solution of 4% microcrystalline cellulose alone was used. The results of the various comparative tests are summarized in Table 1. It is evident from the tests performed that infusing a particulate heat stable gel material such as microcry stalling cellulose codried with a protective hydrocolloid as found in AVICEL type CL-611 produced a remarkable reduc tion- n the weight loss exper-tenced. The combination of microcrystalline cellulose codried with the protective hydrocollod seems to have almost a synergistic effect on the weight loss reduction. The infusion of water o-r a non heat stable gel such as carrageenan has little effect on the shrinkage experienced when using a similar process. The infusion of microcrystalline cellulose by itself as -in sample No. 13 produced results that are as good as any previously shown in patent literature. The infusion of Sodium Carboxymethyl Cellulose as in sample No. 12 produced some reduction in weight loss and the-se- results may be expected to be repeatable to a greater or lesser degree with other hydrocolloids or gums. It is seen that producing the infusion by means of drawing and releasing a vacuum -is a superior method of utilizing pressure to produce the infusion. It is part icularly interesting to note, however, that a moderate pressure of from 15 psi to 30 ps over the ambient followed by rapid release of the pressure and preferably repeating the pressure and release two or three times does produce an infusion into the mushroom to a degree sufficient to sizeably reduce the shrinkage during hlanching. The use of pressure to produce an infusion in mushrooms is a completely new approach in mushroom processing. Mushrooms are a porous, resiliant plant product that are considered to be very delicate and are particularly susceptable to bruising. For this reason, transport of mushrooms during processing is generally done by water flume rather than by conveyors or other means to reduce the bruising and the resulting lowering of the equality of the product. The use of overpressure and rapid release to produce the infusion in the mushrooms resulted in no detectable bruising or damage to the mushrooms whatsoever as could be determined from careful examination. The rapid accomplishment of an infusion by means of pressure rather than vacuum is an unexpected and valuable discovery. In many cases a moderate overpressure of between 15 psi and 30 psi is much easier to accomplish than drawing a considerable vacuum in commerical size applications. it has also been discovered that overpressure above approximately 30 psi to 35 psi has little or no added benefit as illustrated by sample No. 9, wherein 80 psi overpressure was used with no significant difference in the weight of the mushrooms after treatment or after blanch when compared to the results obtained with pressures of 15 psi and 30 psi. It has further been found that drawing and releasing a vacuum twice produces a significant difference in the weight of the mushrooms and the completeness of the infusion over drawing a vacuum and releasing it once. This difference was observed even when the single vacuum application was continued for double and triple the durations given in the specific examples given. It has been observed during the tests that after a single vacuum application and release approximately 20% of the mushrooms remain floating isn the solution. After drawing and releasing the vacuum the second time virtually 100% of the mushrooms sank to the bottom of the solution indicating virtually complete saturation. Tests were also -made combining the use of single and multiple low overpressure applications either before or after a single vacuum application. The results of these tests were similar to those given for samples 5 thru 10 with the majority giving results close to those of sample 10. Mushrooms treated by the process of example No. 11 were further processed by actual canning and sterilization in commercial equipment along with control samples from the same lots of mushrooms which were conventionally processed. Beginning weights, weights after blanching, and weights of blanched mushrooms placed in each can prior to sterilization were recorded. After the cans were sealed, commercial process sterilization equipment was used to bring the temperature at the center of the cans to 250 F and hold this temperature a sufficient time to fully sterilize the contents. Sample cans of the treated and control mushrooms were opened, drained and weighed after one day storage and one week storage. The conventionally processed mushrooms experienced a total shrinkage of between 32% and 37% of their fresh weight. The mushrooms processed according to the procedure in example No. 11 experienced a total shrinkage of between 11% and 14% of their fresh weight. Blind taste and appearance comparateve tests were conducted using subjects involved in the mushroom industry, ether as growers or in processing or marketing. Samples of canned mushrooms processed conventionally and by the process of example 11 were served as they came from the can, cooked by sauteing, and cooked in a commercially avai ble tomato sauce for sp,aghetti. The mushrooms prepared by the process of example 11 were chosen unanimously for better colour and appearance. There was no discernable difference expressed as regards taste. Surprisingly, the mushrooms prepared by the process of example 11 were unanimously remarked upon as being superisor in texture, retaining a fresh uniform tender texture throughout while the conventionally processed mushrooms had a characteristic toughness of skin after bering sauted and especially after cooking in the tomato sauce. Additional tests were conducted with mushrooms processed according to the procedures of example 11 and frozen. Frozen mushrooms are used commercially by restaurants and in ready to cook frozen foods such as piazzas. Fresh frozen mushrooms, when cooked, lose a considerable amount of water weight. This is particularly objectional in items such as frozen pizza's wherein the mushrooms often form a puddle of almost boiling water with noticeable shrinking. Weight loss from cooking fresh frozen mushrooms averages from 40% to 50% of the fresh weight. Weight loss from cooking mushrooms treated and blanched according to the process of example 11 and then frozen averaged between 14% and 22% of their beginning fresh weight. This remarkable reduction in weight loss was accompanied by an equal reduction in the puddling and visably noticeable shrinkage experienced. Additionally, the texture of the frozen mushrooms processed according to the present invention was tender and succulant as opposed to the noticeable toughening of the conventionally frozen mushrooms. Mushrooms prepared according to the process of example 11 but not blanched were frozen. Upon subsequent cooking the percentage of weight loss from the infused weight was between 4Q% and 50% or generR comparable to the shrinkage of fresh frozen mushrooms, However, the yield from one pound of fresh mushrooms is considerably greater, when treated according to the present invention and then frozen, than if just fresh frozen as is illustrated in table 2 As- can be seen in Table 2, equal batches of mushrooms were conventionally fresh frozen and processed the same as sample No. 11 and frozen without being blanched. When later cooked, the fresh frozen mushrooms yielded a cooked weight of 50% to 60% of their fresh weight. The sample that was infused as in sample No. 11 and frozen without blanching yielded a cooked weight of 75% to 90% of their fresh weight. It is readily appreciated that the information presented by this invention can be of considerable value to the mushroom processing industry. Mushrooms may now be processed by either a rapid vacuum or a low order pressure infusion to reduce weight loss substantially. Frozen mushrooms may be processed according to this invention to reduce shrinkage and puddling upon subsequent cooking. Both frozen and canned mushrooms may now be produced having a more desirable and tender texture than previously available. TABLE 1* EMI11.1 <tb> SAMPLE <SEP> START <SEP> AFTER <SEP> AFTER <SEP> AFTER <SEP> <tb> <SEP> WASH <SEP> TREATMENT <SEP> BLANCH & OOL <SEP> <tb> <SEP> 1 <SEP> 100 <SEP> 113 <SEP> > <SEP> - <SEP> 74 <tb> <SEP> 2 <SEP> 100 <SEP> 112 <SEP> 155 <SEP> . <SEP> 75 <tb> <SEP> 3 <SEP> 100 <SEP> 112 <SEP> 156 <SEP> 77 <tb> <SEP> 4 <SEP> 100 <SEP> 112 <SEP> 145 <SEP> 86 <tb> <SEP> 5 <SEP> 100 <SEP> 113 <SEP> 148 <SEP> 90 <tb> <SEP> 6 <SEP> 100 <SEP> 112 <SEP> 147 <SEP> 91 <tb> <SEP> 7 <SEP> 100 <SEP> 113 <SEP> .148 <SEP> 90 <tb> <SEP> 8 <SEP> 100 <SEP> 112 <SEP> 146 <SEP> 88 <tb> <SEP> 9 <SEP> 100 <SEP> 111 <SEP> 145 <SEP> 89 <tb> <SEP> 10 <SEP> 100 <SEP> 112 <SEP> 152 <SEP> 100 <tb> <SEP> 11 <SEP> 100 <SEP> 113 <SEP> 160 <SEP> 105 <tb> <SEP> 12 <SEP> 100 <SEP> 112 <SEP> 153 <SEP> 82 <tb> <SEP> 13 <SEP> 100 <SEP> 112 <SEP> 154 <SEP> 90 <tb> Ccntrol Water & Vacuum Carrageman & accuin 3 x 10 psi 3 x 15 psi 3 x 20 psi 3 x 25 psi 3 x 30 psi 3 x 80 psi Vacuum 1 times Vacuum 2 times Vacuum 2 times CMC Vacuum 2 times CMC * (Weights expressed as percentage of fresh weight) TABLE 2** EMI11.2 <tb> <SEP> ASTER <SEP> FROZEN <SEP> COOKED <SEP> <tb> <SEP> START <SEP> PROCESSING <SEP> WT <SEP> WT <SEP> wr <SEP> <tb> PROCESSED <SEP> 100 <SEP> 150 <SEP> 150 <SEP> 75 <SEP> to <SEP> 90 <tb> BY <SEP> NORMAL <SEP> # <SEP> 11 <SEP> 100 <SEP> 150 <SEP> 150 <SEP> 75 <SEP> to <SEP> 90 <tb> NORMAL <SEP> <tb> COMMERCIAL <SEP> 100 <SEP> 110 <SEP> 110 <SEP> 50 <SEP> to <SEP> 60 <tb> PROCESSING <SEP> <tb> ** (weights expressed as precentage of fresh weight)

Claims: CLAIMS 1. A method for processing porous foodstuffs such as mushrooms comprising the steps of introducixng the mushrooms into a li'qui'd-filled sealable container; subjecting the contents of the container to at least one application of pressure; restoring the pressure in the container to atmospheric pressure and removing the foodstuff from the container. 2. A method according to Claim 1 in which the or each application of pressure is negative pressure, preferably of at least 29 inches of mercury, or the or each application of pressure is positive pressure, preferably of at least 10 psi. 3. A method according to Claim 1 in which both positive and negative pressures are applied, preferAbly of at least 10 psi and at least 29 inches of mercury respectively. 4. A method according to any of Claims 1 to 3 in which the pressure is restored to atmospheric between applications of pressure. 5. A method according to any of Claims 1 to 4 comprising the step of freezing the foodstuff after removal from the container. 6. A method according to Claim 5 in which the foodstuff is subjected to an elevated temperature prior to freezing and, preferably, is immersed in water prior to and/or during the application of an elevated temperature. 7. A method according to any of Clatns- 1 to 6 wherein, the application of pressure is sufficient to cause the infusion of the liquid into the foodstuff. 8. A method according to Claim 7 wherein, the liquid comprises a particulate colloidal suspension, preferably a heat stable gel-formAng material. 9. A method according to Claim 8 wherein, the liquid contains microcrystalline cellulose, preferably togetherwith a protective hydrocolloid such as Sodium Carboxymethyl Cellulose. 1Q. A method according to any of Claims 1 to 9 in which the liquid contains a vegetable base material.

Inventors: FERGUSON, ANDREW M., MALICK, HOWARD M.
Applicants: FERGUSON, ANDREW M., MALICK, HOWARD M.
Application year: 1980
Main classification: A23B7
IPC codes: A23L1, A23B7, A23L3