RU2350119C1 - Mushroom food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of mushroom food product, which can be used on the last stage of preparing of first and second meat, fish and vegetable courses, sauces and appetisers. Mushroom food product contains previously dried and pulverised individual fruit bodies of pleurotus and/or champignon and fruit body of edible boletus or preliminary grown edible boletus mycelium in a ratio specified.

EFFECT: invention allows to create dry two-component mushroom food product which doesn't loose its properties under long-term storage and provides stable mushroom taste and smell to dishes with minimal consumption.

1 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the production of mushroom food product, and can be used at the last stage of preparation of the first and second meat, fish and vegetable dishes, sauces and snacks.

A known method of producing powder from edible vegetable raw materials: vegetables, fruits, including mushrooms, which are individually cut into pieces, dried, flattened, dried and crushed.

(Application RU No. 93025172 A, А23В 7/02, 1997)

The disadvantages of this method are the insufficiently high quality of the obtained mushroom powder, which leads to loss of consumer qualities during storage, as well as insufficient aroma and taste.

The task set by the invention is the creation of a new mushroom food product, not known from the current level of technology, with high nutritional value and a stable mushroom smell and taste throughout the shelf life.

The technical result achieved by the invention is to create a new dry two-component mushroom food product that does not lose its properties during long-term storage, providing a stable mushroom smell and taste.

The specified technical result is achieved in that the mushroom food product contains pre-dried and powdered oyster mushroom fruit body or mushroom fruit body and porcini mushroom fruit body or pre-grown porcini fungus in the following ratio of components in wt.%:

oyster mushrooms 40-90 or champignon fruit body 30-90 and the fruiting body of the cep 10-30 or white fungus mycelium 10-30

The invention is illustrated by the following examples.

Example 1. Take pre-dried and crushed to a powder state separately, the fruiting bodies of oyster mushroom and porcini mushroom in the following ratio of components in wt.%:

oyster mushroom 90.0 porcini 10.0

These components are mixed until a homogeneous mass is obtained.

Example 2

The fruit bodies of champignon mushroom and porcini mushroom separately dried and crushed to a powder state are taken separately in the following ratio of components in wt.%:

champignon 80.0 porcini 20,0

These components are mixed until a homogeneous mass is obtained.

Example 3

The fruit bodies of champignon fungus and pre-grown porcini fungus mycelium (RU 2188536, A01G 1/04) are pre-dried and crushed separately to a powder state in the following ratio of components in wt.%:

champignon 90.0 white mushroom mycelium 10.0

These components are mixed until a homogeneous mass is obtained.

Example 4

The fruit bodies of oyster mushroom and pre-grown white fungus mycelium, previously dried and crushed to a powder state, are taken separately in the following ratio of components in wt.%:

oyster mushroom 80.0 white mushroom mycelium 20,0

These components are mixed until a homogeneous mass is obtained.

An organoleptic evaluation of the first, second courses, sauces and cold appetizers with the addition of the obtained mushroom food product was carried out by a tasting method with the participation of independent experts and specialists in the adopted 20-point system according to indicators: taste and smell.

According to the assessment of tasters for control samples of dishes (without mushroom food product), which have a mediocre taste and smell traditional for this type of dish, a score of 10 points is established. The experimental samples of dishes made with the addition of the mushroom food product described in examples 1-6 had a pleasant sensation with a pronounced mushroom smell and taste, for which it was found, respectively: 15, 18, 20, 18, 19, 20 points.

Dried ceps, cooked, are traditionally used in cooking to give dishes a distinctive taste and aroma. Oyster mushrooms and champignons subjected to heat treatment do not have such pronounced aromatic taste. The combination in one product of the crushed fruit body of the porcini mushroom or the mycelium of the porcini mushroom and the crushed fruit body of the oyster mushroom or the fruit body of the champignon in the indicated quantitative ratios makes it possible to ensure a pronounced mushroom taste and aroma at its minimum consumption.

Thus, the present invention allows to create a new mushroom food product used at the last stage of preparation of the first and second meat, fish and vegetable dishes, sauces and snacks, which has high nutritional value (see table 1) with high taste and a stable mushroom smell in during the entire period of cooking, which helps to increase appetite and digestibility by maintaining aroma and taste.

Table 1 The chemical composition of the product,% of absolute dry weight solids squirrels carbohydrates fats cellulose ash vitamins macrocells 37,4 81.7 33.0 33.8 13,4 20.7 C, B1, B2, B6, B9, PP K, Na, Ca, Mg, P, S

Claims (1)

Mushroom food product containing pre-dried and powdered oatmeal or champignon fruit body and porcini mushroom body or pre-grown porcini fungus in the following ratio, wt.%:
oyster mushroom fruit body or 40-90 champignon fruit body and 30-90 the fruiting body of the cep 10-30 white mushroom mycelium 10-30