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WO2016049167A1 - Procedes, systemes et compositions pour accroitre la teneur en vitamine d d'un produit de champignons - Google Patents

Procedes, systemes et compositions pour accroitre la teneur en vitamine d d'un produit de champignons Download PDF

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Publication number
WO2016049167A1
WO2016049167A1 PCT/US2015/051696 US2015051696W WO2016049167A1 WO 2016049167 A1 WO2016049167 A1 WO 2016049167A1 US 2015051696 W US2015051696 W US 2015051696W WO 2016049167 A1 WO2016049167 A1 WO 2016049167A1
Authority
WO
WIPO (PCT)
Prior art keywords
mushroom
product
mushroom product
vitamin
irradiation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2015/051696
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English (en)
Inventor
Greg ROBERTSON
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Phillips Mushroom Farms LP
Original Assignee
Phillips Mushroom Farms LP
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Phillips Mushroom Farms LP filed Critical Phillips Mushroom Farms LP
Publication of WO2016049167A1 publication Critical patent/WO2016049167A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/53—Preservation of foods or foodstuffs, in general by irradiation without heating with ultraviolet light
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • 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.
  • Vitamin D refers to a group of fat-soluble secosteroids which includes vitamins D lr D 2 , and D 3 .
  • the health benefits of vitamin D are numerous. Vitamin D promotes calcium absorption in the gut and maintains adequate serum calcium and phosphate
  • 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 .
  • vitamin D 2 ergocalciferol
  • vitamin D 3 (cholecalciferol) .
  • the human body can synthesize vitamin D 3 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 .
  • 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 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.
  • the invention provides a UV irradiated mushroom product having at least 2,000 IU/g of Vitamin D.
  • 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.
  • the invention provides a prepared food product comprising a mushroom product having at least 2,000 IU/g of Vitamin D.
  • 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.
  • 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;
  • FIG. 2 depicts an in-line system for preparing a mushroom product according to aspects of the present 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.
  • 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.
  • muscle 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,
  • 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.
  • UV irradiation refers generally to all sources of UV-A, UV-B, and UV-C, or any combination of these sources.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • step 120 the temperature of the mushroom product is lowered.
  • 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.
  • the mushroom product is exposed to a liquid cryogen or other cryogenic media.
  • 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.
  • a spray of or immersion in liquid nitrogen or by mixture with crushed dry ice, or exposure to very cold air.
  • Other methods may be used to lower the temperature of the mushroom product without departing from the inventive methods described herein.
  • the mushroom product is exposed to a source of UV irradiation.
  • 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.
  • 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.
  • 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/cm 2 .
  • 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.
  • Vz inch a variety of distances from the conveyor belt carrying the mushroom product
  • the mushroom product is a powder or flour
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a vitamin D enhanced mushroom product obtained from any of the inventive methods described above is provided.
  • 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.
  • 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 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un procédé visant à accroître la teneur en vitamine D d'un produit de champignons, qui comprend les étapes consistant à : abaisser la température du produit de champignons et exposer le produit de champignons à un rayonnement UV. Un système continu de production d'un produit de champignons comprend un poste de refroidissement et un poste de rayonnement UV, dans l'alignement du poste de congélation et en aval de celui-ci. Un produit de champignons ayant été exposé à un rayonnement ultraviolet comporte au moins 2000 IU/g de vitamine D.
PCT/US2015/051696 2014-09-24 2015-09-23 Procedes, systemes et compositions pour accroitre la teneur en vitamine d d'un produit de champignons Ceased WO2016049167A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462054693P 2014-09-24 2014-09-24
US62/054,693 2014-09-24

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Publication Number Publication Date
WO2016049167A1 true WO2016049167A1 (fr) 2016-03-31

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108185408A (zh) * 2018-02-02 2018-06-22 陈麒宇 一种提高食用菌中维生素d2的方法
CN108294295A (zh) * 2018-02-24 2018-07-20 安徽东方果园生物科技有限公司 一种高维生素d香菇脆片的制备方法
NL2034270B1 (en) * 2023-03-06 2023-10-09 Univ Henan Agricultural Self-cleaning prefabricated food sterilization equipment for lentinula edodes

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009165446A (ja) * 2008-01-21 2009-07-30 Ju Il Kim 椎茸の凍結乾燥法
US20090269441A1 (en) * 2008-04-23 2009-10-29 The Penn State Research Foundation Methods and compositions for improving the nutritional content of mushrooms and fungi
US20090274806A1 (en) * 2008-05-02 2009-11-05 Oakshire Mushroom Sales, Llc Method and apparatus for vitamin d enhancement in mushrooms
US20090304880A1 (en) * 2008-05-07 2009-12-10 Kidder John W Ready-to-use mushrooms with enhanced vitamin d content and improved shelf life
DE202010016402U1 (de) * 2010-12-09 2011-02-17 Urbain, Paul Vitamin D-optimierte Pilze als funktionelles Lebensmittel oder als Zusatz für funktionelle Lebensmittel zur Verbesserung der Vitamin D-Versorgung
WO2011035314A2 (fr) * 2009-09-21 2011-03-24 Total Nutraceutical Solutions, Inc. Champignons enrichis en vitamine d2 et champignons pour le traitement du stress oxydant, de la maladie d'alzheimer et d'états pathologiques associés
US20140088049A1 (en) * 2012-09-27 2014-03-27 Oakshire Holdings, Inc. Method and apparatus for vitamin d enhancement in mushrooms

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009165446A (ja) * 2008-01-21 2009-07-30 Ju Il Kim 椎茸の凍結乾燥法
US20090269441A1 (en) * 2008-04-23 2009-10-29 The Penn State Research Foundation Methods and compositions for improving the nutritional content of mushrooms and fungi
US20090274806A1 (en) * 2008-05-02 2009-11-05 Oakshire Mushroom Sales, Llc Method and apparatus for vitamin d enhancement in mushrooms
US20090304880A1 (en) * 2008-05-07 2009-12-10 Kidder John W Ready-to-use mushrooms with enhanced vitamin d content and improved shelf life
WO2011035314A2 (fr) * 2009-09-21 2011-03-24 Total Nutraceutical Solutions, Inc. Champignons enrichis en vitamine d2 et champignons pour le traitement du stress oxydant, de la maladie d'alzheimer et d'états pathologiques associés
DE202010016402U1 (de) * 2010-12-09 2011-02-17 Urbain, Paul Vitamin D-optimierte Pilze als funktionelles Lebensmittel oder als Zusatz für funktionelle Lebensmittel zur Verbesserung der Vitamin D-Versorgung
US20140088049A1 (en) * 2012-09-27 2014-03-27 Oakshire Holdings, Inc. Method and apparatus for vitamin d enhancement in mushrooms

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108185408A (zh) * 2018-02-02 2018-06-22 陈麒宇 一种提高食用菌中维生素d2的方法
CN108294295A (zh) * 2018-02-24 2018-07-20 安徽东方果园生物科技有限公司 一种高维生素d香菇脆片的制备方法
NL2034270B1 (en) * 2023-03-06 2023-10-09 Univ Henan Agricultural Self-cleaning prefabricated food sterilization equipment for lentinula edodes

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