MUSHROOM BASED COMPOSITIONS FOR CONFERRING FLAVOUR TO LIQUIDS

Abstract

The present invention provides dried edible mushrooms impregnated with at least one supplemental flavoring agent, products comprising them and processes for the preparation thereof.

Claims

1. Dried edible mushroom impregnated with at least one supplemental flavoring agent.

2. Dried edible mushroom according to claim 1, wherein said edible dried mushroom is selected from shiitake mushroom, champignon mushroom, porcini mushroom, black trumpet mushroom, morel mushroom, matsutake mushroom, maiitake mushroom, chanterelle mushroom, turkey tail mushroom, lion's mane mushroom, Agricus blazei murrill mushroom, lobster mushroom, truffle and any combinations thereof.

3. Dried edible mushroom according to claim 1, wherein said edible mushroom is sliced, cut, kibbled, crushed, ground, shredded, chopped or any combinations thereof.

4. Dried edible mushroom according to claim 1, wherein said at least one supplemental flavoring agent is at least one herb.

5. Dried edible mushroom according to claim 1, wherein said at least one supplemental flavoring agent is oil based.

6. Dried edible mushroom according to claim 1, wherein said at least one supplemental flavoring agent is water based. Dried edible mushroom according to claim 1, wherein said at least one supplemental flavoring agent is an emulsion.

8. Dried edible mushroom according to claim 1, for use in conferring flavor to a foodstuff.

9. A product comprising at least one dried edible mushroom according to claim 1.

10. A product according to claim 9, being selected from a sachet, a bag, a packet a perforated receptacle, a pouch, a strainer, a sieve, an envelope, a mesh and any combinations thereof.

11. A process for the manufacture of a dried edible mushroom impregnated with at least one supplemental flavoring agent, comprising the steps of: (a) providing at least one dried mushroom; (b) slicing, cutting, kibbling, crushing, grinding, shredding, chopping or any combinations thereof said at least one dried mushroom; (c) impregnating said at least one dried mushroom of step (b) with at least one supplemental flavoring agent; (d) drying said impregnated edible mushroom; thereby obtaining said dried edible mushroom impregnated with at least one supplemental flavoring agent.

12. A process according to claim 11, wherein said impregnation step (c) is performed with a solution of at least one supplemental flavoring agent.

13. A process according to claim 11, wherein said impregnation step (c) is performed with at least one oil-based solution of at least one supplemental flavoring agent.

14. A process according to claim 11, wherein said impregnation step (c) is performed with at least one water-based solution of at least one supplemental flavoring agent.

15. A process according to claim 11, wherein said impregnation step (c) is performed with at least one emulsion of at least one supplemental flavoring agent.

16. A process according to claim 11, wherein said solution of at least one supplemental flavoring agent has a concentration of between about 0.05-80% wt.

17. A process according to claim 11, wherein said impregnation step (c) is performed at a temperature of between about 25 C.-75 C.

18. A process according to claim 11, wherein said drying step (d) is performed at a temperature of between about 38 C.-75 C.

19. A process according to claim 11, wherein said drying step (d) is performed until said dried edible mushroom has less than 5% of moisture.

20. A process according to claim 11, wherein said drying step (d) is performed until said dried edible mushroom has less than 0.6 aW.

Description

DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0036] In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention.

[0037] Preparation of a single sachet: 1 to 5 grams of acacia gum were added to a flask. To this, 1.5 to 5 grams of oil soluble flavor concentrates were added, 1.5 to 5 grams water soluble flavor concentrates were added, 1-5 grams tomato concentrate serum were added, 1-5 grams yeast extract were added, the mixture was mixed until homogeneous powder. 35-50 ml water were added at 30-45 C. and the mixture was mixed until homogeneous solution was formed. To this mixture were added 1-10 grams of kibbled dry mushroom mix (2 to 10 mm). The resulting mixture was mixed gently for 30 -60 minutes until complete absorption of solution into the kibbled mushrooms. The absorbed mushrooms were dispersed in a uniform layer in a drying oven and dried for 35 to 120 minutes, depending on quantity of mushrooms and oven at 30-60 C. When ready, the dried product was placed into sachets with identical weights.

[0038] While certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents will now occur to those of ordinary skill in the art. It is, therefore, to be understood that the appended claims are intended to cover all such modifications and changes as fall within the true spirit of the invention.