WO2015154203A1

WO2015154203A1 - Cereal bar with mushrooms

Info

Publication number: WO2015154203A1
Application number: PCT/CL2015/050011
Authority: WO
Inventors: Loreto ACEVEDO SOTO; Macarena MADRID SALAZAR; Elena CAVIERES REBOLLEDO
Original assignee: Universidad De Santiago De Chile
Priority date: 2014-04-09
Filing date: 2015-04-02
Publication date: 2015-10-15
Also published as: CL2014000886A1

Abstract

The invention relates to a cereal bar which is used as functional food due to its content of prebiotics and a synergistic complex which provides antitumour properties, and also strengthens the immune system, comprising muesli (rice, wheat, oats, corn and rye), wheat bran, dehydrated mushrooms, agglutinant, ground raisins, dehydrated apple and strawberry, cinnamon, sunflower oil with canola, sodium bicarbonate, wheat flour, inulin, and salt. The invention also relates to the method for producing said cereal bar.

Description

CEREAL BAR WITH CHAMPIÑONES

TECHNICAL FIELD OF THE INVENTION

The present invention relates to a cereal bar with mushroom pieces incorporated as a functional food, due to its prebiotic content and a synergistic complex that provides antitumor properties, further enhancing the immune system. Also, the present invention relates to a method of manufacturing said cereal bar.

BACKGROUND OF THE INVENTION

Currently, people are mostly looking for fast-prepared products or simply ready-made products, this based on the various activities that they constantly carry out and that do not allow time or invest a little of this in the preparation of a complete and balanced breakfast. That is why it is of great importance to cover and strengthen the food of people, providing a product that is easy to handle, comfortable, and has little investment in time, but preserving the properties, characteristics and benefits that the cereal delivers, and also, complement it with the great beneficial contribution of mushrooms, evoking a consumer looking for a healthy product, avoiding calories, providing flavor, texture and pleasant smell.

It is intended to improve the health of its consumers, since the mushroom with its synergistic effect has anti-tumor properties, with a high nutritional value (proteins, antioxidants, sugars, vitamins, etc.), favoring absorption in the gastrointestinal tract and potentiating it, presents low caloric intake, which makes it ideal for inclusion in the daily diet of consumers of any age group. In addition, the cereals with which the bar is formulated also provide nutritional value, essentially as a prebiotic because it also has an important soluble fiber such as inulin.

Given the properties that mushrooms have, it is essential to put on the table a solution available to everyone that can solve or at least reduce health risks (both nutritionally and eating habits). It is known that the mushroom is not a product consumed as a main dish or mixed with other foods for daily consumption, but rather as an accompanying food in meals, or as a dressing, it is This is why fusing it with a mixture of fibers (cereals) turns out to be an excellent solution for consumers' food.

In the state of the art, several disclosures referring to cereal bars are shown. Thus, for example, document ES 2219328 discloses a ready-to-eat foodstuff bar, which consists of particles and / or agglomerated flakes of one or more cooked-extruded bases, which mainly comprise starch and milk solids. , which are coated with a binder, which mainly comprises sugar, milk solids, and a binding agent.

Document ES 2308687 discloses a cereal bar consisting of dry cereal-based ingredients, bonded by a binder, characterized in that the binder lacks added sugar and added fat and consists of a concentrated fruit puree as well as xanthan gum and of garrofín.

Document ES 2322250 describes a cereal bar, which comprises a mixture that remains intact by itself (i) a mixture of cereals that includes pieces of ready-to-eat cereals (TEN) and a first binder, (ii) a filling that it comprises a plurality of separate agglomerates in which the agglomerates individually comprise a plurality of particles comprising product of non-solubilized milk proteins together with a second binder, in which the first binder joins the cereal pieces and the agglomerates.

Document ES 2315220 discloses a process for the manufacture of a food bar prepared for consumption consisting in the preparation of a dry mixture of particles of one or more bases of cooked cereals mainly comprising starchy and possibly solid milk materials, mixing the mixture dry with a binder mainly comprising sugars, milk solids, humectants and fat and forming the dough thus obtained in the form of a bar; in which the particles of the cooked cereal base are cooked-extruded-expanded cereals that are prepared by cooking-extruding-expanding from 120 ^Q to 170 ^Q C under a pressure of 4 MPa - 16 MPa (40 to 160 bar) for 5 at 50 seconds a mixture comprising, in parts by weight, up to 27.5 parts of non-fat solids in milk, up to 12.5 parts of milk fat or vegetable fat, from 50 to 90 parts of starch material, up to 12 parts of sugars and added water to a water content from 1 to 19% by weight of the mixture, thereby obtaining a string of a thermoplastic mass provided with a porous texture, cutting the string into pieces and drying them; in which the dried pieces are then coated with a sugar solution and dried again.

Document ES 2347365 discloses a process for manufacturing cereal bars, comprising: (a) forming a cereal matrix comprising ready-to-eat cereal pieces and an edible binder in a weight: weight ratio of about 2: 1 to about 1: 2, respectively, in a layer of cereal matrix having an exposed external part and an internal central part, in which the external part and the internal part each have an initial aqueous activity that exceeds approximately 0.35; (b) heating the cereal matrix layer for a period and at an effective temperature to reduce the aqueous activity to less than about 0.3 on the outside of the cereal matrix layer, while maintaining the inner central part of the cereal matrix layer at an aqueous activity greater than about 0.40, to provide a heated layer; (c) cooling the heated layer to provide a cooled layer; (d) cutting the cooled layer, or alternatively the cereal matrix layer before the heating stage, effective to form individual cereal bars; and (e) letting the moisture content of the individual cereal bars be balanced so that each of the outer surface part and the inner central part each has an aqueous activity of about 0.35 to about 0, 6.

However, none of the documents mentioned above show a cereal bar containing mushrooms, to add protein to this food.

There have been some attempts in the state of the art, to add mushrooms to cereal preparations. For example, document CN 102630940 discloses a pasta powder with cereal fiber to be used as a nutritious breakfast. Cereal fiber pasta powder comprises the following compositions in parts by weight: 30 to 40 parts of black rice, 15-20 parts of black sesame, 5-10 parts of black mushroom, 20-30 parts of black beans, 5 - 10 parts of the nut, 10-15 parts of pearl barley, 5-10 part of lily and 10-20 parts of glutinous rice. The cereal fiber paste powder used for a Nutritious breakfast, disclosed in this document, has the advantages that it is a nutritional composition, the acid-base balance is complete, absorption is easy, and the immunity of the human body can be improved.

JP H06181707 discloses a cereal powder consisting of nuts and an edible mushroom powder that is mixed with the unrefined cereal powder in an amount of 8-20% by weight, based on 1% by weight of fruits in powder. The objective is to improve the taste of unrefined cereal powder for its transformation into a porridge or bread, and at the same time, improve the nutritional value.

Document KR 20040015472 discloses a method for the manufacture of cereals containing a fungal mycelium extract by soaking rice in a fungus mycelium extract. The food product prepared by using this cereal is useful as a food for functional health. For manufacturing, mushroom seeds are inoculated in a cereal medium and grown, the fungus mycelium is extracted for 20 minutes at approximately 100 ^QC and then cooled. Thereafter, the cereal is soaked in the mycelium extract of the fungus and cooled for 0.5 to 12 hours. The cereal medium is prepared by cooking cereals or cereals soaked with water, and after that, sterilized in an autoclave for 15 to 25 minutes. The cereal is selected from rice, glutinous rice, barley, wheat, foxtail millet, sorghum, adalay, red beans, beans, corn or the like. For example, 2 kg of rice is soaked in 1.7 liters of Ganoderma lucidum mycelium solution.

Document KR 20040078997 discloses a functional cereal that contains an effective fermented substance such as a medicament such as nutraceuticals, cereals, fruits or the like. The product is effective in improving protective immunity against diseases, promoting metabolism and reducing hangover, while having a good taste and taste. The functional cereal product is prepared by fermentation and extraction of an effective substance such as a medicine and then dried and ground. The substance effective as a medicine contains nutraceuticals, cereals, fruits, tourmaline, loess, coal or the like. Nutraceuticals contain fungal polysaccharides, catechin, pycnogenol, propolis or the like. Cereals contain rice, glutinous rice, barley, wheat, millet, oats, beans, buckwheat, sorghum, mung beans or the like. Fruits contain plums, Ginger, ginseng, red ginseng, grapes, pears, apples, persimmons, apricots, wild grapes, watermelons, bananas or the like.

Document KR 20040080121 discloses a method for preparing rice wrapped in dried seaweed with mixed cereals and japan Corbicle extract, which is delicious and nutritious without the use of processed foods and condiments. The method comprises the steps of: (a) preparing a mixture of cereals by mixing rice, barley, sorghum, cashew millet, mung beans, red beans and soybeans, and then immersing said mixture in water for approximately 5 hours; (b) Prepare a japan extract Corbicle in boiling water under Japan Corbicle, anchovy, seaweed and ginseng at the temperature of 80 to 90 degrees C for approximately 3 hours, the cooking of the mixed cereals is done using the prepared extract of the japan Corbicle ; (c) prepare the internal materials of the rice rolled in dried seaweed of balloon flowers, lanceolata codonopsis, radish, sesame leaves, slightly boiled Saussurea, margarita crown and mushrooms, (d) after preparing a sauce for rice wrapped in dried seaweed by mixing soybean paste, thick soybean paste is mixed with red pepper, anchovy powder and pressed garlic, then season the cooked rice with an extract with salt and sesame oil; (e) After putting the cooked rice and the appropriate amount of the interior materials in the pile, the sauce is spread on the rice roll with the dried seaweed.

Document RU 2313995 discloses a porridge consisting of a first composition containing cereal flakes, cream of plant origin, fruit and / or berry slices, fructose, a flavoring, vitamins and / or mineral additives, gum arabic in the pre-established relationship. The second composition contains cereal flakes, cream of vegetable origin, common salt, a dietary aromatizer, mushroom powder, or slices of dried mushrooms or pieces of dried meat, dried vegetable and / or vegetable powders, vitamins and / or mineral additives , and arabic gum. The porridge disclosed in this document, allows to improve the recovery characteristics, the homogeneity and the plasticity of said porridge.

While it is true that there are several documents in the prior art that disclose the use of different cereal preparations that have mushrooms or mushrooms, none of them disclose a cereal bar containing Dry mushrooms, much less, it is disclosed how it is possible to adhere said dried mushrooms to a cereal bar.

It is important to note that the use of mushrooms in farinaceous products is not common, especially in breakfast cereals; Well, specifically the variety Paris has as a technological function to contribute to the plasticization and cohesion of the bar, without this main ingredient it is not possible to form it.

The Sanitary Regulation of foods classifies these mushrooms only to be used in culinary preparations; which is of fundamental importance in the contribution to food due to the incorporation of micronutrients of high biological value of this mushroom.

SUMMARY OF THE INVENTION

The present invention relates to a mixed cereal bar, which uses a series of grains giving it a large amount of fiber, antioxidants and an obvious optimization in intestinal transit. To this bar is added mushroom in its elaboration base, thereby modifying the static idea that the average consumer has about the unique consumption of this type of products. By introducing mushroom to a cereal bar, a food that is consumed as a salty product or in meals (lunch, dinner, etc.) is being incorporated into the daily diet of consumers. Likewise, the mushroom conditions a series of beneficial qualities for health, since in addition to its potential with nutritional characteristics, it is an important source of antioxidants, vitamins, high protein content (even reaching a percentage similar to that of meat), low content Caloric and high in fibers giving this feeling of satiety when consumed, also improving intestinal transit, and protecting against colon cancer and cardiovascular diseases. In addition, it has a synergistic complex of β-glucans (polysaccharides) that provides antitumor properties and clinical benefits against breast and prostate cancer, as it retards the proliferation of these estrogen-dependent tumors. Additionally it produces a retarding effect on the development of type I diabetes and reduces its symptoms (hunger, thirst, weight loss, etc.).

DESCRIPTION OF THE INVENTION

The present invention relates to a cereal bar that includes mushrooms in its preparation. The basic raw materials of the cereal bar are:

The lower range of the values indicated in the table are the minimum limit used to formulate the bar and the upper range corresponds to the maximum limit accepted for this cereal bar.

The rolled oats used in the bar, is a product obtained, by mechanical compression of industrially clean oat grain devoid of teguments.

Wheat bran used in the bar, is a product obtained in the cereal milling process and corresponds to the non-digestible fibrous materials obtained from the outer wrappings (pericarp and testa) of the kiosk seed

Also in the cereal bar honey or "honey" or "virgin honey" is used, which is only and exclusively reserved to designate the natural product made by the honey bee Apis melífera, with the nectar of flowers and plant exudates aromatic

The apple jam that is used in the making of the bar, plays an essential role in the cohesiveness of the basic ingredients since It contains high pectin content, whose properties represent high solubility and gelatinization conditions

Common cinnamon is also used as spices in the bar. The denomination of "spices" includes plants or parts of them (roots, rhizomes, bulbs, leaves, barks, flowers, fruits and seeds) that contain aromatic substances, quick or exciting, or their active ingredients suspended in a suitable food support, used to season food and drinks. Included in this denomination, among others, is the following spice: Ceylon Cinnamon is a dried bark and mostly deprived of the epidermal layer, from Cinnamomum zeylanicum N. All cinnamon that does not correspond to the macro and microscopic characters of Ceylon Like Cinnamomum cassia, it should be called "common cinnamon."

The cane oil used in the manufacture of the bar, is an edible oil of vegetable origin is that obtained from the following fruits or their parts or from oilseeds: cotton, safflower, sunflower or marigold, corn germ, peanut or peanut, olive, grape pepa, raps or rapeseed, sesame or sesame, soy or soy, Chilean hazelnut, rice, tomatoe, wheat germ, flaxseed, musqueta, avocado and others authorized by the health authorities, which must be of consistency fluid at the temperature of 15 ^Q C.

Sodium bicarbonate is used in the bar as an acidity regulator, in accordance with good manufacturing practices in the food industry.

Wheat flour is the powdery product obtained by the gradual and systematic milling of wheat grains of the species Triticum aestivum sp. vulgare, after separation of impurities, up to a certain degree of extraction.

In the case of mushrooms, it is important to evaluate what type of mushroom to use in the manufacture of the cereal bar.

In the prior art, the following types of mushrooms are known: Agaricus brunnescens (Common name: portobello): This mushroom variety is native to the Mediterranean coast, but can be grown worldwide. Its main feature is that they are large, long, brown and denser brown, it is the fully mature version of the common white fungus.

The name Portobello, began to be used by the 80s, being the result of a brilliant marketing tactic of a group of producers who decided to baptize them to popularize this type of fungus that could not be sold.

The main characteristics is to have a very pronounced flavor compared to the classic white, also emphasizing that in all the copies its size is medium-large and very attractive; its brown color makes it different and most importantly, its texture, which is more fleshy than that of white mushroom, since it decreases its volume less when the dehydration process is applied, because it contains less water, product of the evaporation of this in its growth. The incorporation of these into a food mixture is less subtle, once dehydrated the particle size does not decrease, so the presence of these would be disadvantageous when used as an ingredient in a formulation.

Lentinula edodes (shiitake): Shiitake, like reishi and maitake mushrooms, have been widely used by traditional Chinese medicine to strengthen the immune system. Since ancient times, in Japan and China, the use of these mushrooms in the diet on a regular basis allowed these societies to present fewer diseases; However, one of its disadvantages that make it exclusive is its price since 1 kg. Fresh shiitake can be sold between $ 8,000 and $ 15,000, while white mushrooms are worth between $ 3,000 and $ 4,000.

The uses of this mushroom are mainly to be part of miso soups, preparations of widespread fish called dashi amen and a large number of recipes that include steaming.

In Thailand, shiitake is consumed both fried and steamed; Shiitake is often dried and sold as packaged food; and to proceed with its consumption it must be rehydrated. Many people prefer fresh shiitake to drying, considering that the sun-drying process causes much of the exquisite flavor of mushroom umami to be lost, losing both proteins and amino acids.

Shiitake stems are rarely used in Japan because they are harder and more exposure time is needed for cooking than if they are fleshy and soft caps.

Today, shiitake mushrooms have become very popular in other countries; Russia produces and also consumes large amounts of them, mainly those that are packaged in canned vinegar. The global industry of shiitake production, are the local farms of China and Japan that allocate much of the production to western countries that are consumers of this type of mushrooms.

Pleurotus ostreatus: Among the mushrooms grown in Chile, this represents the second species in sales volume nationwide and the third in sales worldwide. It is a species that is grown in wheat straw, which is available throughout Central and Southern Chile, and in several Latin American countries.

The characteristics of this variety is to have white color with some cream tones when it is wet; its fungal smell and taste are pleasant, it is leathery and somewhat hard on the foot and hat, especially when the specimens are old. Its texture is elastic, firm, consistent and a bit taffy, both the foot and the very old specimens should be discarded from the process because they are very hard and leathery; Due to these disadvantages it is not possible to use them in their entirety to be incorporated as part of a formulation.

Morchella spp .: Morchella spp. It is an exclusive spring variety, appearing between September, October and November, being more abundant in the month of October, this depending on the geographical area where it occurs. It is a fungus highly appreciated in Chile and abroad for its flavor, also for its possible pharmacological properties. In contrast to other fungi, morchella spp. It is an absent species in the traditional Chilean diet, because it is only collected when there are buyer powers. It is important to note and highlight that this fungus is the most expensive in Chile, since 1 kg. of dehydrated product reaches a value of $ 60,000.

TECHNOLOGICAL AND SENSORY IMPACT OF THE USE OF OTHER CHAMPIÑONES VARIETIES IN THE DEVELOPMENT OF THE CEREAL BAR

Food Function Sensory function Sensory Function Mushrooms Technological Advantages Dehydrated disadvantage

VARIETY

Main matrix for - Intense aroma

Agaricus bisporus constitute the bar - White color- (Paris) cream

- Smooth taste and

delicate

- Soft texture and

low fibrosity

Agaricus - Intense aroma, brunnescens threshold very high

(Portobello) - Brown color - very pronounced intense flavor

- Fleshy, hard and fibrous texture, large particle size once

dehydrated, hard to cut with teeth

Lentinula edodes - Intense aroma

- Dark coffee colour

- Very taste

predominant

- Firm and fibrous texture, difficult to cut

- Integration into products only if rehydrated

Pleurotus ostreatus - Aroma very

fungal

- White color with cream tones

- Texture is elastic, firm

leathery and hard mainly in the foot and hat, which make it difficult to be integrated into a product

Morchella spp. - Very good flavor - Intense aroma

- Brown with white background in the hat

- Rough, fleshy and very fibrous texture

According to what is indicated in the previous table, it is possible to conclude that according to the characteristics that the possible mushrooms present to be part as a main and important ingredient in the formulation of a cereal bar is the Agaricus bisporus variety (Paris), because it delivers the main technological property of being easily integrated into the cereal bar for the appropriate particle size, for its soft and soft texture once the dehydration process has been applied while maintaining the sensory properties required and required by consumers to This type of commercial products.

EXAMPLE

A bar was prepared using the aforementioned ingredients where:

MAIN INGREDIENTS grams

Muesli (rice, wheat, oats, corn and rye) 225

100 wheat bran

Dehydrated mushrooms (variety Paris) 100

750 apple jam SECONDARY INGREDIENTS

Ground raisins 210

Dehydrated Apple and Strawberry 10

Cinnamon 1

Marigold oil with cane (75 mi) 65

Baking Soda 1

Wheat Flour 30

Inulin 10

Salt 2

The parameters evaluated in the sensory analyzes considered a hedonic scale of 5 points with previously established criteria (taking into account 1 as "I really dislike it," 2 "I don't like it," 3 "I don't like or dislike it," 4 " I like "and 5 like" I like it very much "). These parameters correspond to: Color, Adhesivity, Uniformity, Aroma, Visual texture, Tactile texture, Buccal texture, Sweetness and Leave.

The final results of this study were presented statistically, reflected in the QDA chart in Figure 1.

According to the results given by the statistical analysis of the graph, it is evident that the formulation of the product generates acceptability by the semi-trained sensory panel, since on average the hedonic parameter corresponds to 4, considered as "I like it".

PARAMETER DESCRIPTION RESULT OBTAINED

Brown color with light nuances by the flakes of muesli.

Compact and Homogeneous Adhesivity

Homogeneous Uniformity

Moderate to intense aroma. Cereal and sweet

Visual texture Display of cereal ingredients

Compact touch texture

Mouth texture Soft, somewhat sticky

Intense Sweetness

ELABORATION PROCESS

Once the ingredients are obtained, the following steps are performed for the manufacturing method:

a) weigh 10-15% by weight of muesli;

b) mix the muesli with 3.5 - 6.8% by weight of wheat bran;

c) add to said mixture 4- 6.8% by weight of dehydrated mushrooms in pieces;

d) incorporate 8-14% by weight of sliced raisins;

e) add 0.3-0.7% by weight of apple with dehydrated strawberry; f) incorporate 0.03-0.07% by weight of sodium bicarbonate; g) add 0.03-0.07% by weight of cinnamon;

h) incorporate 2-4% by weight of oil;

i) incorporate 40-50% by weight of jam, preferably apple jam; or, pectins from fruits or citrus;

j) add 0.3-0.7% by weight of Inulin to the jam or pectins from fruits or citrus fruits;

k) homogenize the ingredients added in steps (a) to (i);

I) incorporate and mix 1-2% by weight of flour;

m) mold or extrude the mixture;

n) Bake for 180 ^Q for 10 minutes;

o) cool and cut; Y

p) pack.

Claims

one . - A cereal bar used as a functional food, due to its prebiotic content and a synergistic complex that provides antitumor properties, also enhancing the immune system, CHARACTERIZED because it comprises muesli (rice, wheat, oats, corn and rye); wheat bran; dehydrated mushrooms; binder; ground raisins; dried apple and strawberry; cinnamon; marigold oil with cane; sodium bicarbonate; wheat flour; inulin; and salt.

2. A cereal bar according to claim 1, CHARACTERIZED because the muesli (rice, wheat, oats, corn and rye) is in a proportion of 10 to

15% by weight.

3. A cereal bar according to claim 1, CHARACTERIZED in that the wheat bran is in a proportion of 3.5 to 6.8% by weight.

4. A cereal bar according to claim 1, CHARACTERIZED in that the dehydrated mushrooms are in a proportion of 4 to 6.8% by weight.

5. A cereal bar according to claim 1, CHARACTERIZED in that the binder is in a proportion of 40 to 50% by weight.

6. A cereal bar according to claim 5, CHARACTERIZED because the binder is jam.

7. A cereal bar according to claim 6, CHARACTERIZED because the jam is apple jam.

8. A cereal bar according to claim 5, CHARACTERIZED in that the binder is pectin from fruits or citrus fruits.

9. A cereal bar according to claim 1, CHARACTERIZED because the ground raisins are in a proportion of 8 to 14% by weight.

10. A cereal bar according to claim 1, CHARACTERIZED in that the dried apple and strawberry are in a proportion of 0.3 to 0.7% by weight.

eleven . A cereal bar according to claim 1, CHARACTERIZED in that the cinnamon is in a proportion of 0.03 to 0.07% by weight.

12. A cereal bar according to claim 1, CHARACTERIZED in that the marigold oil with cane is in a proportion of 2 to 4% by weight.

13. A cereal bar according to claim 1, CHARACTERIZED in that the sodium bicarbonate is in a proportion of 0.03 to 0.07% by weight.

14. A cereal bar according to claim 1, CHARACTERIZED in that the wheat flour is in a proportion of 1 to 2% by weight.

15. A cereal bar according to claim 1, CHARACTERIZED in that the inulin is in a proportion of 0.5 to 0.7% by weight.

16. A cereal bar according to claim 1, CHARACTERIZED in that the salt is in a proportion of 0.05 to 0.1% by weight.

17. A cereal bar according to any of the preceding claims, CHARACTERIZED because the mushroom is of the Agaricus bisporus variety (Paris).

18. A process of manufacturing a cereal bar used as a functional food, due to its prebiotic content and a synergistic complex that provides antitumor properties, further enhancing the immune system, CHARACTERIZED because said process comprises the following stages:

a) weigh 10-15% by weight of muesli;

b) mix the muesli with 3.5 - 6.8% by weight of wheat bran;

c) add to said mixture 4- 6.8% by weight of dehydrated mushrooms in pieces;

d) incorporate 8-14% by weight of sliced raisins;

e) add 0.3 - 0.7% by weight of apple with dehydrated strawberry (); f) incorporate 0.03-0.07% by weight of sodium bicarbonate (); g) add 0.03-0.07% by weight of cinnamon;

h) incorporate 2-4% by weight of oil;

i) incorporate 40-50% by weight of binder;

j) add 0.5-0.7% by weight of Inulin to the jam;

k) homogenize the ingredients added in steps (a) to (i);

I) incorporate and mix 1-2% by weight of flour;

m) mold or extrude the mixture; Y

n) Bake for 180 ^Q for 10 minutes; Y

19. A manufacturing process according to claim 18, CHARACTERIZED in that it further comprises step o) of cooling and cutting.

20. A manufacturing process according to claim 19, CHARACTERIZED because it also includes stage p) of packaging.

twenty-one . A manufacturing process according to claim 18, CHARACTERIZED in that the binder is jammed.

22. A manufacturing process according to claim 21, CHARACTERIZED in that the jam is apple jam.

23. A manufacturing process according to claim 18, CHARACTERIZED in that the binder is pectin from fruits or citrus fruits.

24. A manufacturing process according to any of claims 18 to 23, CHARACTERIZED because the mushroom is of the Agaricus bisporus variety (Paris).