WO2016049167A1

WO2016049167A1 - Methods, systems, and compositions for enhancing the vitamin d content of a mushroom product

Info

Publication number: WO2016049167A1
Application number: PCT/US2015/051696
Authority: WO
Inventors: Greg ROBERTSON
Original assignee: Phillips Mushroom Farms LP
Current assignee: Phillips Mushroom Farms LP
Priority date: 2014-09-24
Filing date: 2015-09-23
Publication date: 2016-03-31
Anticipated expiration: 2017-03-24

Abstract

A method of increasing a Vitamin D content of a mushroom product includes the steps of lowering the temperature of the mushroom product, and exposing the mushroom product to UV irradiation. An in-line system for preparing a mushroom product includes a cooling station and a UV irradiation station in line with and downstream from the freezing station. A UV irradiated mushroom product has at least 2,000 IU/g of Vitamin D.

Description

METHODS, SYSTEMS, AND COMPOSITIONS FOR ENHANCING THE VITAMIN D CONTENT OF A MUSHROOM PRODUCT

This application is related to, and claims the benefit of priority of, U.S. Provisional Application No. 62/054,693, entitled METHODS, SYSTEMS, AND COMPOSITIONS FOR ENANCING THE VITAMIND D CONTENT OF A MUSHROOM PRODUCT, filed on 24 September 2014, the contents of which are incorporated herein by reference in their entirety for all purposes.

FIELD OF THE INVENTION

This invention relates to the field of mushroom products, more particularly, methods, systems, and compositions for enhancing the vitamin D content of a mushroom product.

BACKGROUND OF THE INVENTION

Vitamin D refers to a group of fat-soluble secosteroids which includes vitamins D_lr D₂, and D₃. The health benefits of vitamin D are numerous. Vitamin D promotes calcium absorption in the gut and maintains adequate serum calcium and phosphate

concentrations to enable normal mineralization of bone and to prevent hypocalcemic tetany. It is also needed for bone growth and bone remodeling by osteoblasts and osteoclasts. Vitamin D deficiency in humans has been associated with an increased risk of several chronic conditions including dementia, osteoporosis, osteomalacia, type 1 diabetes, muscle and bone pain, and cancers of the breast, colon, prostate, ovaries, esophagus, and lymphatic system .

It is primarily available in two forms : vitamin D₂ (ergocalciferol) and D₃

(cholecalciferol) . The human body can synthesize vitamin D₃ in the skin, from cholesterol, through exposure to the sun. Because of the uncertain cancer risk associated with prolonged exposure to UV radiation from the sun, though, it is not recommended that individuals obtain vitamin D in this manner. Rather, the Dietary Reference Intake for vitamin D assumes no such synthesis occurs and all of a person's vitamin D intake is derived from food .

While food products may be separately fortified with vitamin D, it is naturally present in very few others. Mushrooms are the only vegetable which naturally produce this dietary requirement. Several species of mushrooms, including white and brown button mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms, synthesize vitamin D₂ in response to sunlight and other forms of UV irradiation. In view of the numerous health benefits associated with vitamin D, the the Recommended Daily Intake ("RDI") for vitamin D has been raised from 400 International Units flU") (10 pg) to 800 IU (20 pg) for adults. Previous studies have reported that exposure to UV irradiation can result in certain mushroom products containing 400-600 IU/85 g of vitamin D (representing 50-100% of the present RDI).

SUMMARY OF THE INVENTION

Aspects of the invention relate to methods of enhancing vitamin D content of a mushroom product, systems for preparing a mushroom product, and vitamin D- enhanced mushroom products.

In accordance with one aspect, the invention provides a method of increasing a Vitamin D content of a mushroom product. The method includes the steps of lowering the temperature of the mushroom product, and exposing the mushroom product to UV irradiation.

In accordance with another aspect, the invention provides a UV irradiated mushroom product having at least 2,000 IU/g of Vitamin D.

In accordance with yet another aspect, the invention provides an in-line system for preparing a mushroom product. The in-line system includes a cooling station and a UV irradiation station in line with and downstream from the cooling station.

In accordance with yet another aspect, the invention provides a prepared food product comprising a mushroom product having at least 2,000 IU/g of Vitamin D.

In accordance with still another aspect, the invention provides a method of increasing a Vitamin D content of a mushroom product. The method includes the steps of lowering the temperature of the mushroom product to 34 °F or below, and exposing the mushroom product to UV irradiation.

It is to be understood that both the foregoing general description and the following detailed description are exemplary, but are not restrictive, of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention is best understood from the following detailed description when read in connection with the accompanying drawings, with like elements having the same reference numerals. When a plurality of similar elements are present, a single reference numeral may be assigned to the plurality of similar elements with a small letter designation referring to specific elements. When referring to the elements collectively or to a non-specific one or more of the elements, the small letter designation may be dropped. This emphasizes that according to common practice, the various features of the drawings are not drawn to scale unless otherwise indicated. On the contrary, the dimensions of the various features may be expanded or reduced for clarity. Included in the drawings are the following figures: FIG. 1 is a flow diagram of selected steps of a method of increasing a Vitamin D content of a mushroom product according to aspects of the present inventipn; and

FIG. 2 depicts an in-line system for preparing a mushroom product according to aspects of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

Aspects of the invention relate to methods of enhancing vitamin D content of a mushroom product, systems for preparing a mushroom product, and vitamin D-enhanced mushroom products.

The inventors have recognized that, in view of the significant health benefits associated with vitamin D, it would be useful to provide a vitamin-D enhanced mushroom product which, in very small quantities, can meet or exceed the RDI of 800 IU for vitamin D.

In furtherance of this recognition, the inventors have discovered that by reducing the temperature of the mushroom product prior to exposing the mushroom product to UV irradiation, the vitamin D absorption of the mushroom product can double or nearly triple the concentration of vitamin D found in a control mushroom product exposed to the same amount of UV irradiation but without a similar temperature reduction. The inventors also have realized that freezing a washed or unwashed mushroom product prior to exposing increases the vitamin D concentration. While not intending to be bound by a particular theory, the inventive enhancement may be particularly significant where all or a portion of the water content of the mushroom product freezes or begins to freeze prior to exposure to UV irradiation.

The inventive methods dramatically: 1) increases the concentration of vitamin D per unit mass of mushroom; and 2) decreases the amount of UV radiation (e.g., energy) and thus, cost, necessary to reach a desired concentration of vitamin D per unit mass of mushroom. The inventive methods permit the incorporation of a minor quantity of a mushroom product in a food product, so little as to be undetectable by taste, yet still meeting or exceeding the RDI for vitamin D.

As used herein, "mushroom product" includes all types of mushrooms, including those falling within Coprinus, Agrocybe, Hypholoma, Hypizygus, Pholiota, Pleurotus, Stropharia, Gardonerma, Grifola, Trametes, Hercicium, Tramella, Psilocybe, Agaricus, Phytophtora, Achlya, Flammulina, Melanoleuca, Agrocybe, Grifola, Morchella,

Mastigomycotina, Auhcularia, Gymnopilus, Mycena, Boletus, Gyromitra, Pholiota, Calvatia, Kuegneromyces, Phylacteria, Cantharellus, Lactarius, Pleurotus, Clitocybe, Lentinula (Lentlnus), Stropharia, Coprinus, Lepiota, Tuber, Tremella, Drosophia, Leucocoprinus, Tricholoma, Dryphila, Marasmius, and Volvariella. A preferred mushroom product according to the instant invention includes those falling within the genus of Agariscus bisporus which are more commonly known as common mushrooms, button mushrooms, white mushrooms, cultivated mushrooms, table mushrooms, champignon mushrooms, Swiss brown mushrooms, Roman brown mushrooms, Italian browns, Italian mushrooms, cremini mushrooms, crimini mushrooms, brown cap mushrooms, chestnut mushrooms, portobello mushrooms, portobella mushrooms, or portabella mushrooms.

"Mushroom product" further includes all tissues of the aforementioned mushrooms including tissues such as the mycelia, spores or vegetative cells, or any substrate for cultivating mushrooms in which ergesterol (the chemical precursor to vitamin D present in mushrooms) may be found.

"Mushroom product" also refers to various states of preparation including, but not limited to whole mushrooms, mushroom caps, sliced mushrooms, mushroom powders, mushroom flours, fresh/raw mushrooms, washed mushrooms, and/or blanched/sauteed mushrooms. Still other suitable mushroom products will be known to one of ordinary skill in the art from the description herein.

As used herein, "UV irradiation" refers generally to all sources of UV-A, UV-B, and UV-C, or any combination of these sources. One of ordinary skill in the art will understand that UV-B irradiation provides a desirable range of wavelengths (280 nm to 320 nm) for the promotion of vitamin D enhancement without undesirably darkening or singing the mushroom product. Suitable sources of UV-B irradiation include, without limitation, broad band or narrow band lamps, including, e.g., a pulsed or constant light source such as a xenon lamp, an electric glow discharge lamp, a polychromatic UV-B light, or any other source of UV-B light known to one of ordinary skill in the art.

FIG. 1 depicts selected steps from a method of increasing a Vitamin D content of a mushroom product. It should be noted that, with respect to the methods described herein, it will be understood from the description herein that one or more steps may be omitted and/or performed out of the described sequence of the method (including simultaneously with other steps) while still achieving the desired result.

One of ordinary skill in the art will understand that the harvesting, treatment, and subsequent packaging of a mushroom product is a multi-stage process which may include other steps in addition to those depicted in FIG. 1. For example, after fresh mushrooms are received, they may be stored in a cooler kept at, e.g., 34 °F until further processing occurs. Course surface debris may then be removed from the mushroom product through the use of an oscillating or vibrating conveyor belt. In one embodiment, a mushroom product is washed in step 110 in one or more stages. The wash stages which occur in step 110 remove soil and other debris from the surface of the mushrooms. Pure water may be used during the wash process. One of ordinary skill in the art will also understand that other aqueous mixtures may be used not only to remove surface debris, but also to enhance, e.g., preservation and/or bacterial suppression of the mushroom product.

The washed mushroom product may be physically inspected for suitability.

Additional shaking may then follow to remove any remaining surface debris.

In one embodiment, the mushroom product may be further processed by one or more of slicing, dicing, kibbling, pulverizing, blanching, or sauteing. The slicing of a mushroom product may include separating the mushroom cap from the mushroom stem, or may include cutting the mushroom product a single time. Dicing a mushroom product may include cutting the mushroom product multiple times to result in mushroom product thicknesses of about l/8^th inch and greater. Kibbling a mushroom product may include grinding the mushroom product to a coarse consistency. Pulverizing the mushroom product may include milling the mushroom product until it is passable through, e.g., a # 140 sieve to form a mushroom powder.

The mushroom product may then be fed through an auger and into a transfer bath followed by an additional shaking stage.

In step 120 the temperature of the mushroom product is lowered. Preferably, the temperature of the mushroom product is lowered to between about -175 °F and 34 °F, and more preferably, the temperature of the mushroom product is lowered to between about - 100 °F and 0 °F.

In one embodiment, the mushroom product is exposed to a liquid cryogen or other cryogenic media. For example, the mushroom product may be quick frozen by, e.g., a spray of or immersion in liquid nitrogen, or by mixture with crushed dry ice, or exposure to very cold air. One of ordinary skill in the art will understand that other methods may be used to lower the temperature of the mushroom product without departing from the inventive methods described herein.

In step 130, the mushroom product is exposed to a source of UV irradiation. In one embodiment, the mushroom product is conveyed under a UV irradiation source, such as a xenon lamp. The xenon lamp may provide constant or pulsed UV irradiation. For example, a xenon lamp may, in automatic mode, pulse 3 times per second for about 2 milliseconds per pulse. The level of vitamin D enhancement is controlled, under these circumstances, by the speed of the conveyor belt, the duration of the exposure to UV irradiation (e.g., number of pulses), the energy supplied during the exposure, as well as the distance between the mushroom product and the UV irradiation source. As described above, over exposure to UV irradiation can lead to an undesirable darkening of the mushroom product. Moreover, the FDA strictly regulates the treatment of food products using pulsed light. Under 21 C.F.R. § 179.41, the pulsed light must, among other requirements, emit radiation having a wavelength in the range of 200 to 1,100 nm and the total cumulative treatment must not exceed 12.0 J/cm².

The inventors have found that substantial vitamin D enhancement of the

mushroom product will occur anywhere from approximately 15 to 60 flashes. Moreover, the UV irradiation source may be positioned at a variety of distances from the conveyor belt carrying the mushroom product such as, e.g., Vz inch and greater. One of ordinary skill will understand that, the greater the distance between the UV light source and the mushroom product, the less vitamin D enhancement will occur.

Where the mushroom product is a powder or flour, it is preferable to use a conveyor belt that vibrates or shakes the mushroom powder as it passes under the UV irradiation source. This vibration causes optimum exposure of the surface area of the powder to the UV irradiation source.

The UV irradiated mushroom product may be analyzed for metal or other foreign matter using, e.g., x-ray or other instrumental analyses, and subsequently packaged.

Turning to FIG. 2, an in-line system 200 for preparing a mushroom product according to principles of the present invention is depicted.

In-line system 200 includes multiple stages. In one embodiment, in-line system 200 includes one or more washing stages 210 for, e.g., removing undesirable surface debris from a mushroom product as described above.

After suitable processing as described above, the mushroom product is passed through cooling station 210. Cooling station 210 preferably lowers the temperature of the mushroom product to between about -175 °F and 34 °F, and more preferably, to between about -100 °F and 0 °F. Cooling station 220 may accomplish this temperature reduction by exposing the mushroom product to a liquid cryogen or other cryogenic media. For example, the mushroom product may be quick frozen by, e.g., a spray of or immersion in liquid nitrogen, or by mixture with crushed dry ice, or exposure to very cold air.

The mushroom product, having a suitably lowered temperature as described above, is subsequently fed to a UV irradiation station 230 which is in line with and downstream from cooling station 220.

In another embodiment, a UV irradiated sliced mushroom product having at least 2,000 IU/g is provided. The UV irradiated sliced mushroom product may be included in one or more of a pharmaceutical composition, a food product, or an animal feed product. In yet another embodiment, a vitamin D enhanced mushroom product obtained from any of the inventive methods described above is provided.

In still another embodiment, a prepared food product comprising a mushroom product having at least 2,000 IU/g of vitamin D is provided. The mushroom product may, desirably provide between 800 and 1200 IU in the food product of which the mushroom product is an ingredient.

EXAMPLES

EXAMPLE 1

A series a tests were run to demonstrate the enhanced vitamin D content resulting from lowering the temperature of a mushroom product prior to exposing the mushroom product to UV irradiation. The tests were run on two sets of each of sliced white button mushrooms, sliced portabelia mushrooms, and portabelia caps. The temperature of the first set was between 25.1 and 31.2 °C at the time of UV irradiation, and the temperature of the second set was between 34 and 49 °C at the time of UV irradiation. The xenon lamp (RC-847 System, Xenon Corporation, Wilmington, MA) was positioned 3 inches above the mushroom product passing on the conveyor belt. 25 flashes were delivered to each set of mushroom products. Table 1 reports the results.

TABLE 1

The results of Table 1 demonstrate a percent increase in vitamin D concentration for the reduced temperature sliced white button mushrooms, sliced portabelia mushrooms and portabelia caps over the controls of, respectively, 87%, 97%, and 168%.

EXAMPLE 2

A similar set of tests was run for blanched sliced white button mushrooms, but with a larger temperature differential than Example 1. The sliced white mushrooms in both sets were first blanched in water just below boiling, followed by a shower of cold water. The control was then exposed to the xenon lamp, while the other set of sliced white button mushrooms was frozen prior to exposure. The temperatures identified in Table 2 are at the time of exposure to UV irradiation.

Table 2

Although the invention is illustrated and described herein with reference to specific embodiments, the invention is not intended to be limited to the details shown. Rather, various modifications may be made in the details within the scope and range of equivalents of the claims and without departing from the invention.

Claims

What is Claimed:

1. A method of increasing a Vitamin D content of a mushroom product comprising the steps of:

lowering the temperature of the mushroom product; and

exposing the mushroom product to UV irradiation,

2. The method of claim 1, wherein the lowering step comprises bringing the

temperature of the mushroom product to between -175 °F and 34 °F.

3. The method of claim 1, wherein the lowering step comprises lowering the

temperature of the mushroom product using a liquid cryogen.

4. The method of claim 1, wherein the exposing step comprises exposing the

mushroom product to pulsed UV irradiation.

5. The method of claim 4, wherein the exposing step comprises exposing the

mushroom product to 15 to 60 of UV irradiation.

6. The method of claim 1, wherein the mushroom product is selected from the group consisting of whole mushrooms, mushroom slices, and powdered mushrooms.

7. The method of claim 1, wherein the mushroom product is selected from the group consisting of raw mushrooms, dried mushrooms, and cooked mushrooms

8. The method of claim 1 further comprising, prior to the lowering step, the step of washing the mushroom product in one or more stages.

9. The method of claim 1 wherein the irradiating step comprises positioning a UV irradiation source greater than Vi inch from the mushroom product.

10. A UV irradiated mushroom product having at least 2,000 IU/g of vitamin D.

11. A pharmaceutical composition comprising the UV treated mushroom product of claim 10.

12. A food product comprising the UV treated mushroom product of claim 10.

13. A Vitamin D enhanced mushroom product obtained from the method of claim 1.

14. An animal feed product comprising the UV treated mushroom product of claim 10.

15. An in-line system for preparing a mushroom product comprising

a cooling station; and

a UV irradiation station in line with and downstream from the cooling station.

16. The system of claim 15 further comprising one or more washing stations inline with and upstream from the cooling station.

17. The system of claim 15, wherein the cooling station is configured to lower the

temperature of the mushroom product to a temperature in the range of between - 175 °F and 34 °F.

18. The system of claim 15, wherein the UV irradiation station is configured to irradiate the mushroom product with pulsed UV irradiation at a pulse rate of 15 to 60 pulses of UV irradiation.

19. The method of claim 1, wherein the mushroom product is selected from the group consisting of whole mushrooms and mushroom slices, further comprising the step of pulverizing the mushroom product into a mushroom powder.

20. The method of claim 19, further comprising the step of passing the pulverized mushroom product through a #140 sieve to form the mushroom powder.

21. A prepared food product comprising a mushroom product having at least 2,000 IU/g of vitamin D.

22. The prepared food product of claim 21, wherein the mushroom product is present in an amount that provides between about 800 and 1200 IU of vitamin D per serving.

23. The prepared food product of claim 22, wherein the mushroom product is a

mushroom powder.

24. A method of increasing a vitamin D content of a mushroom product comprising the steps of:

lowering the temperature of the mushroom product to 34 °F or below; and exposing the mushroom product to UV irradiation.

25. The method of claim 24, wherein the lowering step comprises exposing the

mushroom product to a liquid cryogen.

26. The method of claim 24, wherein the lowering step comprises causing at least a portion of the mushroom product to freeze or begin freezing.