FR2580472A1 - Method for extracting natural flavouring from mushroom-trimming rejects - Google Patents

Abstract

The invention relates to a method for extracting natural flavouring from mushroom-trimming rejects, characterised in that they are steamed, optionally crushed, and in that they are then introduced into a continuous decanting device with co-current or countercurrent flow, so as to separate the liquid phase containing the flavour from the dry matter.

Description

Process for extracting natural elm from discarded paraffin from chamolanons.

 The invention relates to the field of food and refers to a process for extracting natural flavors from rejects of trimming mushrooms.

 Discards of mushroom trimming: stalks, broken pieces, small mushrooms represent around 20 to 25% of the tonnage of mushrooms used in canning. Currently these non-valued discharges are landfilled. It nevertheless appears interesting to recover the soluble aromatic materials in order to reinsert them in the production cycle of natural soluble extracts of mushrooms.

 It is already known in the prior art to extract the juice contained in wet plants by pressing.

 As an indication, we can cite to illustrate this technique the French patent application No. 2530929. This process relates to the dehydration of beet or alfalfa pulps. The drying is obtained by one or more successive pressings which make it possible to separate the dry matter. pressing juice.

 However, this type of process is not suitable for extracting natural aromas from the discharge of cooked mushrooms.

 There is also known a process consisting in subjecting either a physicochemical treatment or in incorporating fibers of vegetable origin to reduce the rate of matter in suspension in the liquid phase.

 The method is characterized in that the mushrooms are steamed, optionally ground, and in that they are then introduced into a continuous decanter at equi-current or counter-current, so as to separate the liquid phase containing the ar8me dry matter.

 The settling tanks that can be used are well known to those skilled in the art. They consist of a rotating bowl and a conveyor screw, each rotating at different speeds, so that the decanted particles slide, compacting along the walls of the bowl, and are then driven out by centrifugal force through orifices. for this purpose.

 Preferably the conveyor screw rotates at a relative speed with respect to the rotating bowl of between 10 and 50 rpm.

 During the grinding carried out for example using a multi-grinder-all with grid, it is preferable to incorporate into the rejects an antioxidant for example by spraying. This proportion of antioxidant will advantageously be between 0.1 g and 1 g per kg of rejects.

 Among the antioxidants which can be used, mention may be made of: citric acid, ascorbic acid, metabisulfite.

 Cooking is preferably carried out by direct injection of the steam into the rejects and this steam has a temperature advantageously between 90 and 950C, preferably above 92 C.

 The invention will be better understood with the aid of a particular and non-limiting example of embodiment of the method according to the invention illustrated by the diagram in the single figure.

 100 kg of rejects of button mushrooms comprising around 8% by weight of dry matter are introduced with an anti-oxy dant () into a multi-grinder-all 1 with a 10 mm grid and reduced to pieces. The cut rejects are steamed at 950C for 13 to 20 min in a screw cooker 2 with direct injection of the steam into the product. These are then transferred by means of a pump unit with Archimedes feeding screw 3 in a decanter manufactured by the French company GUINARD Centrifugatri ce 4. The decantation of solid products is ensured by the speed difference between the rotating bowl and the conveyor screw, respectively: 10 rpm and 50 rpm.

 The liquid phase 5 is then optionally introduced into a centrifuge-settler to be clarified.

A liquid is obtained containing: 2.5 to 3.5% of soluble dry matter which is recycled in the manufacturing process. The solid material 6 is reincorporated into the mushroom compost or used in agriculture in the form of spreading.

 Thus, this process does not require physicochemical treatment but is possibly only subjected to a simple additional clarification.

Claims (6)

1. A method of extracting natural flavor from rejects of mushroom trimming, characterized in that they are steamed, optionally ground, and in that they are then introduced into a continuous decanter at equicurrent or against the current, so as to separate the liquid phase containing the aroma from the dry matter. 2. Method according to claim 1, characterized in that during grinding an antioxidant is incorporated into the rejects. 3. Method according to claim 1 or 2, characterized in that the cooking is carried out by direct injection of steam into the waste. 4. Method according to claim 3, characterized in that the steam is at a temperature between 92 and 95 "C. 5. Method according to one of the preceding claims, characterized in that the decanter is of the rotating bowl and conveyor screw type, and in that the relative speed of the rotating bowl with respect to the conveyor screw is between 10 and 50 rpm 6. Method according to one of the preceding claims, characterized in that the liquid phase undergoes additional clarification.