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WO2018154116A1 - Procédé de production de constituants aux champignons - Google Patents

Procédé de production de constituants aux champignons Download PDF

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Publication number
WO2018154116A1
WO2018154116A1 PCT/EP2018/054682 EP2018054682W WO2018154116A1 WO 2018154116 A1 WO2018154116 A1 WO 2018154116A1 EP 2018054682 W EP2018054682 W EP 2018054682W WO 2018154116 A1 WO2018154116 A1 WO 2018154116A1
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WO
WIPO (PCT)
Prior art keywords
mushrooms
constituents
content
dry matter
mushroom
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/EP2018/054682
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English (en)
Inventor
Anders Martin SØRENSEN
Jens Christian Hansen
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.)
Tvedemose Champignon
Original Assignee
Tvedemose Champignon
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 Tvedemose Champignon filed Critical Tvedemose Champignon
Publication of WO2018154116A1 publication Critical patent/WO2018154116A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • 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
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A23B2/08—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment using microwaves or dielectric heating
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—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
    • 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
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/97—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to methods for producing mushroom constituents for use as a human food ingredient, especially as meat replacement.
  • the mushroom constituents of the present invention relate to edible mushroom constituents having a water content of 30-50% - a dry matter of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • Mushrooms have become attractive as a functional food and as a source of drugs and nutraceuticals due to their antioxidant, antitumor and antimicrobial properties.
  • mushrooms are becoming more important in our diet due to their nutritional value, high protein and low fat / energy contents.
  • Animal fat is a primary source of saturated fat, which raises blood cholesterol.
  • Non-meat burgers can be made, for example, from vegetables, legumes, nut, dairy products, mushrooms, grain or textured vegetable protein.
  • This invention allows for the production of a meat substitute product without sacrificing sensory attributes.
  • There is a sensory interaction of the mushroom constituents of the present invention which allows for use of the mushroom constituents as a meat substitute, which increases the sensory attributes of the product.
  • the invention relates to a method for the production of mushroom constituents, said method comprising providing industrial cultivated edible mushrooms without any contaminant and a dry matter content of 50-70%, and comminute said mushrooms, thereby obtaining contaminant free mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • a method for the production of edible mushroom constituents comprises a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% c) cooling down the mushrooms d) freezing the mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to methods for producing mushroom constituents for use as human food ingredient.
  • the mushroom constituents relates to edible mushroom constituents having special water content, dry matter, colour, flavour, mouthfeel, chewing effect and umami. These edible mushroom constituents resemble in many ways meat and thus the constituents are useful as a vegetable meat replacer and protein source. Types of mushrooms
  • Edible mushrooms of the invention are the fleshy and edible fruit bodies of several species of macrofungi that are large enough to be seen with the naked eye. They can appear either hypogeous or epigeous, and they may be picked by hand or harvested by machinery.
  • Edibility mushrooms according to the invention may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma known to the skilled addressee.
  • mushrooms having hallucinogenic are occasionally consumed for recreational or religious purposes, however they can produce severe nausea and disorientation, and are therefore not considered edible mushrooms according to the present invention.
  • Agaricus abruptibulbus Agaricus amicosus, Agaricus arvensis, Agaricus augustus, Agaricus bernardii, Agaricus bisporus, Agaricus bitorquis, Agaricus bresadolanus, Agaricus brunneofibrillosus, Agaricus campestris, Agaricus cupreobrunneus, Agaricus deserticola, Agaricus langei, Agaricus lilaceps, Agaricus macrosporus, Agaricus pattersoniae, Agaricus silvaticus, Agaricus subrufescens, Agaricus subrutilescens, Amanita basii, Amanita caesarea, Amanita calyptroderma Amanita crocea, Amanita fulva, Amanita hemibapha, Amanita manginiana, Amanita vaginat
  • Bovista Bovista nigrescens, Bovista pila, Butyriboletus appendiculatus, Butyriboletus regius, Calbovista, Calocybe carnea, Calocybe gambosa, Calvatia crendingformis, Calvatia gigantean, Calvatia sculpta, Candy cap, Cantharellula umbonata, Cantharellus, Cantharellus appalachiensis, Cantharellus californicus, Cantharellus cascadensis, Cantharellus cinnabarinus, Cantharellus concinnus, Cantharellus flavus, Cantharellus formosus, Cantharellus friesii, Cantharellus lateritius, Cantharellus lilacinus, Cantharellus minor, Cantharellus persicinus, Cantharellus phasmatis, Cantharellus spectaculus, Cantharellus subalbid
  • Chroogomphus rutilus Chroogomphus vinicolor, Clavaria fragilis, Clavariadelphus truncates, Clavulina cristata, Clavulina kunmudlutsa, Clavulina rugose, Clitocybe nebularis, Clitocybe nuda, Clitocybe odora, Clitopilus prunulus, Cloud ear fungus, Common mushroom, Coprinellus micaceus, Coprinopsis cinerea, Coprinus comatus, Corn smut, Cortinarius camphoratus, Cortinarius caperatus, Cortinarius iodes, Cortinarius praestans, Cortinarius violaceus, Craterellus, Craterellus
  • Kuehneromyces mutabilis Laccaria amethystina, Laccaria bicolor, Laccaria laccata, Laccocephalum mylittae, Lactarius affinis, Lactarius argillaceifolius, Lactarius aspideoides, Lactarius baliophaeus, Lactarius camphoratus, Lactarius deliciosus, Lactarius deterrimus, Lactarius fragilis, Lactarius glyciosmus, Lactarius indigo
  • Lactarius pallidus Lactifluus piperatus, Lactarius mecanicnsis, Lactarius pubescens, Lactarius repraesentaneus, Lactarius resimus, Lactarius rubidus, Lactarius
  • Macrolepiota albuminosa Macrolepiota excoriate, Macrolepiota mastoidea,
  • Macrolepiota procera Macrolepiota subcitrophylla, Marasmius alliaceus, Marasmius oreades, Matsutake, Melanoleuca melaleuca, Meripilus sumstinei, Morchella
  • Morchella anatolica Morchella angusticeps, Morchella Australiana
  • Morchella septentrionalis Morchella septimelata, Morchella sextelata, Morchella snyderi, Morchella spongiola, Morchella tibetica, Morchella tomentosa, Morchella ulmaria, Morchella varisiensis, Morchella virginiana, Morchella, Mycenastrum,
  • Turbinellus floccosus Tylopilus alboater, Verpa bohemica, Volvariella, Volvariella bombycina, Volvopluteus gloiocephalus, Western giant puffball, Xerocomellus chrysenteron, Xerocomellus zelleri, Xerocomus illudens, Xerocomus subtomentosus and Xeromphalina campanella.
  • the commercial most interesting mushroom is Agaricus bisporus, which is an edible basidiomycete mushroom.
  • the invention relates to edible basidiomycete mushrooms.
  • Agaricus bisporus has two colour states white and brown, both of which have various names.
  • portobello mushroom When mature, it is known as portobello mushroom, often shortened to just portobello.
  • this mushroom When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, white button mushroom, cultivated mushroom, table mushroom, and champignon mushroom.
  • the mushrooms meat of the white button mushroom is white with a tendency of pink colour when picked fresh from the beds.
  • this mushroom When immature and brown, this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.
  • the mushroom is a white bottom mushroom. In one embodiment, the mushroom is a brown bottom mushroom. Size of the fungus
  • the size of the funguses refers to the head diameter, said; of the umbrella-like head of a mushroom or other fungus; pileus; also called cap. Funguses measuring from 10 - 150 mm in cap diameter can be used in the process of making constituents.
  • the size of the funguses is between 10 - 100 mm, such as but not limited to mushrooms having the following cap diameter 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, 15 mm, 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, 21 mm, 22mm, 23 mm, 24mm, 25 mm, 26 mm, 27 mm, 28 mm, 29 mm, 30 mm, 31 mm, 32 mm, 33 mm, 34 mm, 35 mm, 36 mm, 37 mm, 38 mm, 39 mm, 40 mm, 41 mm, 42 mm, 43 mm, 44 mm, 45 mm, 46 mm, 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, 52 mm, 53 mm, 54 mm, 55 mm, 56mm, 57 mm, 58 mm, 59 mm, 60 mm, 61 mm, 62 mm, 63 mm, 64 mm
  • the funguses are below 150 mm in diameter, such as but not limited to below 149 mm in size, below 148 mm in size, below 147 mm in size, below 146 mm in size, below 145 mm in size, below 144 mm in size, below 143 mm in size, below 142 mm in size, below 141 mm in size, below 140 mm, below 139 mm in size, below 138 mm in size, below 137 mm in size, below 136 mm in size, below 135 mm in size, below 134 mm in size, below 133 mm in size, below 132 mm in size, below 131 mm in size, below 130 mm, below 129 mm in size, below 128 mm in size, below 127 mm in size, below 126 mm in size, below 125 mm in size, below 124 mm in size, below 123 mm in size, below 122 mm in size, below 121 mm in size, below 120 mm, below
  • Edible mushrooms of the invention are preferably industrial cultivated. Cultivated mushrooms are usually grown in climate-controlled rooms. The fungal inoculum or 'spawn' is added to a substrate in growing containers or beds.
  • the fruiting bodies normally begin appearing about 6 weeks after spawning and continue appearing in flushes about 7-10 days apart for the next 6-8 weeks. Some funguses need light (specific light waves), others water/steam or specific enzymes from the casing soil to form fruiting bodies.
  • the first three flushes are typically the most productive, but in some embodiments the first two flushes are the most productive.
  • the cap and a small section of connected stem are usually harvested before the caps are fully expanded.
  • the basic material for mushroom growing is the substrate.
  • the substrate can come from the nature (peat, leaves, etc.), or growers can make it during composting of materials that contain cellulose and protein. Many different materials may be considered a substrate.
  • a substrate is any substance on which mycelium will grow.
  • the substrate is made of horse manure, chicken manure and straw, which may be mixed with water, gypsum and wheat bran.
  • the aim is to meet a pH of approximately 7,5, a nitrogen content of approximately 2% and water content of 67 % post to peak-heating.
  • the substrate may have a pH of approximately 7.5, such as but not limited to pH 7, 1, pH 7,2, pH 7,3, pH 7,4, pH 7,5, pH 7,6, pH 7,8, pH 7,9, and/or pH 8,0 post to peak-heating.
  • the substrate may have a nitrogen content of 1,5%, nitrogen content of 1,6%, nitrogen content of 1,7%, nitrogen content of 1,8%, nitrogen content of 1,9%, nitrogen content of 2,0%, nitrogen content of 2, 1%, nitrogen content of 2,2%, nitrogen content of 2,3%, nitrogen content of 2,4%, nitrogen content of 2,5% or nitrogen content of 2,6% post to peak-heating.
  • amino acid includes nitrogen.
  • Proteins consist of one or more long amino acid chains.
  • the amino acid consists of a carbon skeleton, a side chain, a carboxylic acid group and an amino group. Beside two hydrogen molecules the amino group contains a nitrogen molecule, which limits amino acid and thereby the protein, to the nitrogen content.
  • the water content of the substrate is approximately 67 % post to peak-heating such as but not limited to water content of 63 %, 64 %,65 %, 66 %, 67 %, 68 %, 69 %, 70 % and/or 71%.
  • the substrate is mixed together with 0,005% mycelium and stored for three weeks by 24°C post to peak-heating.
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) cool down the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) cool down the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) freeze the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) Freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) Freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) freeze the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) Freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) Freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cool down the dried mushrooms e) Freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cool down the dried mushrooms f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cool down the dried mushrooms h) Freeze the dried mushrooms i) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid d) add antioxidant e) dehydrate the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid d) add antioxidant thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid d) dehydrate the mushrooms
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add antioxidant thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add antioxidant d) dehydrate the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • the invention relates to a method for the production of edible mushroom constituents, said method comprise a) providing industrial cultivated mushrooms b) optionally washing the mushrooms with water c) optionally disinfect the mushroom with ultraviolet germicidal irradiation (UVGI) d) optionally chopping the mushrooms to fragments e) dehydrating the mushrooms to a dry matter content of 50 % - 70 % (water content of 30 % - 50 %) f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the invention in another embodiment, relates to a method for the production of mushroom constituents, said method comprise a) providing industrial cultivated mushrooms subjected to UVB light b) optionally washing the mushrooms with water c) optionally disinfect the mushroom with ultraviolet germicidal irradiation (UVGI) d) optionally chopping the mushrooms to fragments e) dehydrating the chopped mushrooms to a dry matter content of 50-70% (water content of 30-50%) f) comminute the chopped dehydrated mushrooms thereby obtaining mushroom constituents comprising vitamin D and having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • the industrial edible mushrooms of the invention can be harvested with machinery or by hand.
  • Handpicking is a lot of work, it offers the best guarantee that the mushrooms will be removed from the beds undamaged. Handpicking typically brings 25-40 kg/m 2 in two flushes and a picker harvests between 30 and 35 kilos of mushrooms in an hour.
  • a harvesting machine is able to cut 15-35 kg/m 2 , and harvests about 200 kilos of mushrooms in an hour including a preparatory setup and packing up the machinery after the harvest.
  • dirty and other undesirable bodies are removed by mechanical means.
  • the mechanical means is a vibratory platform. Washing
  • the present inventors prescribe that the mushrooms are picked from the beds when they are immature, meaning the cap has not open up and still is attached to the stem, and thereby not making the slats visible/exposed to water. Furthermore, the present inventors have decreased the period of time the mushrooms are exposed to water, and lowered the water temperature to influence the mushroom quality for better chewing effect, mouth feel and color.
  • the method of the present invention expose the mushrooms to cold water, having a temperature below 20 °C, such as, but not limited to a temperature of 1 degree Celsius, 2 degree Celsius, 3 degree Celsius, 4 degree Celsius, 5 degree Celsius, 6 degree Celsius, 7 degree Celsius, 8 degree Celsius, 9 degree Celsius, 10 degree Celsius, 11 degree Celsius, 12 degree Celsius, 13 degree Celsius, 14 degree Celsius, 15 degree Celsius, 16 degree Celsius, 17 degree Celsius, 18 degree Celsius, 19 degree Celsius and/or 20 °C.
  • a temperature below 20 °C such as, but not limited to a temperature of 1 degree Celsius, 2 degree Celsius, 3 degree Celsius, 4 degree Celsius, 5 degree Celsius, 6 degree Celsius, 7 degree Celsius, 8 degree Celsius, 9 degree Celsius, 10 degree Celsius, 11 degree Celsius, 12 degree Celsius, 13 degree Celsius, 14 degree Celsius, 15 degree Celsius, 16 degree Celsius, 17 degree Celsius, 18 degree Celsius, 19 degree Celsius and/or 20 °C.
  • the mushrooms are exposed to cold water for approximately 60 seconds.
  • the mushrooms are exposed to cold water between 10 - 120 seconds, such as but not limited to 10 seconds, 11 seconds, 12 seconds, 13 seconds, 14 seconds, 15 seconds, 16 seconds, 17 seconds, 18 seconds, 19 seconds, 20 seconds, 21 seconds, 22 seconds, 23 seconds, 24 seconds, 25 seconds, 26 seconds, 27 seconds, 28 seconds, 29 seconds, 30 seconds, 31 seconds, 32 seconds, 33 seconds, 34 seconds, 35 seconds, 36 seconds, 37 seconds, 38 seconds, 39 seconds, 40 seconds, 41 seconds, 42 seconds, 43 seconds, 44 seconds, 45 seconds, 46 seconds, 47 seconds, 48 seconds, 49 seconds, 50 seconds 51 seconds, 52 seconds, 53 seconds, 54 seconds, 55 seconds, 56 seconds, 57 seconds, 58 seconds, 59 seconds, 60 seconds, 61 seconds, 62 seconds, 63 seconds, 64 seconds, 65 seconds, 66 seconds, 67 seconds, 68 seconds, 69 seconds, 70 seconds, 71 seconds, 72 seconds, 73 seconds, 74 seconds, 75 seconds, 76 seconds, 77 seconds, 78 seconds, 79 seconds, 80 seconds, 81
  • the mushrooms are exposed to cold water in ranges between 10- 20 seconds, 20-30 seconds, 30-40 seconds 40-50 seconds, 50-60 seconds, 60-70 seconds, 70-80 seconds, 80-90 seconds, 90-100 seconds, 100-110 seconds and/or 110-120 seconds.
  • the mushrooms are washed in water with the proviso that water temperature does not exceed 20°C.
  • the mushrooms are washed in water with the proviso that water temperature is 2°C.
  • the mushrooms are washed in water with the proviso that water temperature does not exceed 3°C.
  • the mushrooms are washed in water with the proviso that water temperature does not exceed 4°C.
  • the mushrooms are washed in water with the proviso that water temperature does not exceed 5°C. In one embodiment, the mushrooms are washed in water with the proviso that water temperature does not exceed 6°C.
  • Ozone is known to break down microorganism e.g. bacteria, viruses and fungus spores. There is a link between the concentration of ozone in the water and effect of breaking down microorganism. With an exposure for 4-5 minutes 1 mg/l ozone will reduce the bacteria count with 99%.
  • the mushrooms are washed in a resolution of water and ozone.
  • the mushrooms are washed in water with lmg/l ozone.
  • the mushrooms are washed in water with 2mg/l ozone. In one embodiment, the mushrooms are washed in water with 3mg/l ozone. In one embodiment, the mushrooms are washed in water with 4mg/l ozone. In one embodiment, the mushrooms are washed in water with 5mg/l ozone. In one embodiment, the mushrooms are washed in water with 6mg/l ozone.
  • the mushrooms are washed in water with 7mg/l ozone.
  • the mushrooms are washed in water with 8mg/l ozone. In one embodiment, the mushrooms are washed in water with 9mg/l ozone.
  • the mushrooms are washed in water with lOmg/l ozone.
  • mushrooms are entering a shaking platform that removes contaminant bodies among the mushrooms, followed by approximately 50 seconds' exposure to cold water having approximately 5 degrees' Celsius.
  • the water is made turbulent with nozzles spraying and a spiral that slowly moves the mushrooms forward.
  • the mushrooms are transferred to a conveyer belt that flushes and blow air to remove water from the mushrooms.
  • the disinfection can be provided by short pasteurisation; inducing to a temperature above 63 'C, steaming or shortly boiling the mushrooms, HTST (high- temperature, short time) heated to 72 °C for 15 second, and/or UHT (ultra-heat- treating) at a temperature of 140 °C for four seconds.
  • HTST high- temperature, short time
  • UHT ultra-heat- treating
  • Microwaves have recently been introduced as an alternative for the industrial blanching of mushrooms.
  • the direct application of microwave energy to entire mushrooms is limited by the important temperature gradients generated within the samples during heating, which can produce internal water vaporization and associated damage to the mushrooms texture.
  • a microwave applicator has been developed, whereby irradiation conditions can be regulated and the heating process monitored.
  • Whole edible mushrooms (Agaricus bisporus) were blanched by conventional, microwave, and combined heating methods to optimize the rate of PPO inactivation.
  • a combined microwave and water bath treatment has achieved complete PPO inactivation in a short time. Both the loss of antioxidant content and the increase of browning were minor in the samples treated with this combined method, when compared to the control. This reduction in processing time also decreased mushroom weight loss and shrinkage.
  • the washing step is combined with microwave to reduce handling time.
  • Other disinfection step is combined with microwave to reduce handling time.
  • the mushrooms are disinfected by use of UV-light and/or ozone.
  • the industrial cultivated mushrooms of the present invention are disinfected by ozone, e.g. induced to the air, given that radiation waves below 200 nm forms ozone, or inducing to the water that the mushrooms are exposed to.
  • CT is the product of "residual disinfectant concentration” (C) in mg/l, and the corresponding “disinfectant contact time” (T) in minutes.
  • C residual disinfectant concentration
  • T disinfectant contact time
  • Some sanitizing treatments with ozone can be accomplished very quickly, but some treatments will require sufficient ozone in the water along with an adequate contact time. This contact time is required for the dissolved ozone to oxidize organic contaminants and to disinfect the water.
  • the concentration can be either held constant while the time is varied, or visa-versa, to assure a given level of disinfection is obtained.
  • the CT of ozone in the present invention is 0,1 PPM, 0,2 PPM, 0,3 PPM, 0,4 PPM, 0,5 PPM, 0,6 PPM, 0,7 PPM, 0,8 PPM, 0,9 PPM, 1,0 PPM, 1,1 PPM, 1,2 PPM, 1,3 PPM, 1,4 PPM, 1,5 PPM, 1,6 PPM, 1,7 PPM, 1,8 PPM, 1,9 PPM, 2,0 PPM, 2,1 PPM, 2,2 PPM, 2,3 PPM, 2,4 PPM, 2,5 PPM, 2,6 PPM, 2,7 PPM, 2,8 PPM, 2,9 PPM, 3,0 PPM, 3,1 PPM, 3,2 PPM, 3,3 PPM, 3,4 PPM, 3,5 PPM 3,6 PPM,
  • the disinfection step is provided by ultraviolet germicidal irradiation (UVGI).
  • UVGI ultraviolet germicidal irradiation
  • the range of 280-185 nanometres (nm) is germicidal, and can be advantageously used to provide an enhanced anti-microbial effect.
  • the UV-C light irradiates all the surface of the mushrooms.
  • the UV-C doses of 280 nm - 185 nm can be varied such as, but not limited to doses of 280 nm, 279 nm, 278 nm, 277 nm, 276 nm, 275 nm, 274 nm, 273 nm, 272 nm, 271 nm, 270 nm, 269 nm, 268 nm, 267 nm, 266 nm, 265 nm, 264 nm, 263 nm, 262 nm, 261 nm, 260 nm, 259 nm, 258 nm, 257 nm, 256 nm, 255 nm, 254 nm, 253 nm, 252 nm, 251 nm, 250 nm, 249 nm, 248 nm, 247 nm, 246 nm, 245 nm, 244 nm,
  • UV-C doses of 0.45-3.15 kJ m- 2 resulted in 0.67-1.13 log CFU g _1 reduction of E. 0157 : 1-17 inoculated on mushroom cap surfaces. UV-C radiation also reduced total aerobic plate counts by 0.63-0.89 log CFU g _ 1 on the surface of mushrooms.
  • the UV-C doses of the present invention is in the range of 0.01-5.00 kJ m- 2 is such as, but not limited to 0.01 kJ m- 2 , 0.02 kJ m- 2 , 0.03 kJ m- 2 , 0.04 kJ m- 2 , 0.05 kJ m- 2 , 0.06 kJ m- 2 , 0.07 kJ m- 2 , 0.08 kJ m- 2 , 0.09 kJ m- 2 , 0.10 kJ m- 2 , 0.11 kJ m- 2 , 0.12 kJ m- 2 , 0.13 kJ m- 2 , 0.14 kJ m- 2 , 0.15 kJ m- 2 , 0.16 kJ m- 2 , 0.17 kJ m- 2 , 0.18 kJ m- 2 , 0.19 kJ m- 2 , 0,20 kJ m- 2 ,
  • the mushrooms may be chopped or sliced, which can be performed in various ways, e.g. such as using a grate or a Wakker slicer (Dutch Tech-Source).
  • Chopping the mushrooms prior to the dehydration step may reduce the handling time for the achieving the desired dehydration. Again, the focus is not to substantially alter or damage the mushrooms appearance and quality prior to the comminute step.
  • the chopping can be provided by driving the mushrooms towards cutting blades, preferably a slicer optimized for fresh dry mushrooms e.g. a DTS Slicer, where for example, the mushrooms are carried on a conveyer belt and towards rotating blades.
  • the distance between the blades can be changed to slice the mushrooms in any thickness.
  • the mushrooms are first cut into slices. The sliced mushrooms may then continue to be further sliced into sticks by another set of blades.
  • the mushrooms are slices down to a width of 3-10 mm.
  • the width of the chopped mushrooms is 3-10 mm thick such as but not limited to 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm and/or 10 mm.
  • the mushrooms are cut into sticks measuring; 3-10 mm x 3-10 mm x 3-60 mm. (Width x height x length).
  • the width of the chopped mushrooms may be a width interval such as of 3-4 mm, 3-5 mm, 3-6 mm, 3-7 mm, 3-8 mm, 3-9 mm, 3-10 mm, 4-5 mm, 4-6 mm, 4-7 mm, 4-8 mm, 4-9 mm, 4-10 mm 5-6 mm, 5-7 mm, 5-8 mm, 5-9 mm, 5-10 mm, 6-7 mm, 6-8 mm, 6-9 mm, 6-10 mm, 7-8 mm, 7-9 mm, 7-10 mm, 8-9 mm, 8-10 mm and/or 9-10 mm.
  • the height of the chopped mushrooms is such as but not limited to 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm and/or 10 mm. Not limited by a height interval such as of 3-4 mm, 3-5 mm, 3-6 mm, 3-7 mm, 3-8 mm, 3-9 mm, 3-10 mm, 4-5 mm, 4-6 mm, 4-7 mm, 4-8 mm, 4-9 mm, 4-10 mm 5-6 mm, 5-7 mm, 5-8 mm, 5-9 mm, 5-10 mm, 6-7 mm, 6-8 mm, 6-9 mm, 6-10 mm, 7-8 mm, 7-9 mm, 7-10 mm, 8-9 mm, 8- 10 mm and/or 9-10 mm.
  • the length of the chopped mushrooms can be e.g. 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, 15 mm, 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, 21 mm, 22 mm, 23 mm, 24 mm, 25 mm, 26 mm, 27 mm, 28 mm, 29 mm, 30 mm, 31 mm, 32 mm, 33 mm, 34 mm, 35 mm, 36 mm, 37 mm, 38 mm, 39 mm, 40 mm, 41 mm, 42 mm, 43 mm, 44 mm, 45 mm, 46 mm, 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, 52 mm, 53 mm, 54 mm, 55 mm, 56 mm, 57 mm, 58 mm, 59 mm and/or 60 mm.
  • Chopping the mushrooms may reduce the time of dehydrating them.
  • the mushrooms should be dehydrated to a water content of 30% - 50% prior to the comminute step.
  • the comminute step may be before rehydrating the mushrooms.
  • dried mushrooms are provided and a liquid, for instant water and/or lemon or other liquid containing antioxidants is added in the comminute step to avoid pulverisation of the dried mushrooms.
  • the constituents are produced when rehydrated to a water content of 30% - 50% and a size 0,08mm 3 -540mm 3 . The best results were achieved at water content of 35% - 42% and dry matter of 58 % - 65 %, however water content of 30% - 50% and a dry matter o 50 % -70 %, can be used.
  • the water content of the constituents is between 30-50%, such as but not limited to 30 %, 31 %, 32 %, 33 %, 34 %, 35 %, 36 %, 37 %, 38 %, 39 %, 40 %, 41 %, 42 %, 43 %, 44 %, 45 %, 46 %, 47 %, 48 %, 49 % and/or 50 %.
  • dry matter of the constituents is in one embodiment between 50-70%, such as but not limited to 50 %, 51 %, 52 %, 53 %, 54 %, 55 %, 56 %, 57 %, 58 %, 59 %, 60 %, 61 %, 62 %, 63 %, 64 %, 65 %, 66 %, 67 %, 68 %, 69 % and/or 70 %.
  • the mushrooms should have a water content of less than 50%, when the commuting is applied.
  • the mushrooms can be e.g. dried at a wide temperature range, the higher
  • the humidity also plays a significant roll regarding the drying temperature compared to the colouration of the mushrooms.
  • the mushrooms can be dried by all sorts of drying equipment e.g. ; convection drying, vacuum drying, bed dryers, drum drying, freeze drying, shelf dryers, spray drying, infrared radiation drying, sunlight, household oven, roasting ovens, conveyor ovens and commercial food dehydrators.
  • drying equipment e.g. ; convection drying, vacuum drying, bed dryers, drum drying, freeze drying, shelf dryers, spray drying, infrared radiation drying, sunlight, household oven, roasting ovens, conveyor ovens and commercial food dehydrators.
  • the mushrooms can be dried at a surface temperature of the mushroom between 20 °C to 100 °C, such as but not limited to to 100 °C, 99 °C, 98 °C, 97 °C, 96 °C, 95 °C, 94 °C, 93 °C, 92 °C, 91 °C, 90 °C, 89 °C, 88 °C, 87 °C, 86 °C, 85 °C, 84 °C, 83 °C, 82 °C, 81 °C, 80 °C, 79 °C, 78 °C, 77 °C, 76 °C, 75 °C, 74 °C, 73 °C, 72 °C, 71 °C, 70 °C, 69 °C, 68 °C, 67 °C, 66 °C, 65 °C, 64 °C, 63 °C, 62 °C,
  • the mushrooms may also be freeze dried at temperatures between minus 10 to minus 30 °C, such as but not limited to -30 °C, -29 °C, -27 °C, -26 °C, -25 °C, -24 °C, -23 °C, -22 °C, -21 °C, -20 °C, -19 °C, -18 °C, -17 °C, -16 °C, -15 °C, -14 °C, - 13 °C, - 12 °C, -11 °C, and/or -10 °C.
  • the dehydration is provided by heating with a surface temperature of the mushrooms in a temperature range from 20°C to 80°C.
  • the dehydration is provided by vacuum drying the mushrooms in a temperature of 0-100 'C. In one embodiment, the dehydration is provided by heating the mushrooms in a temperature of 30-40 'C. In one embodiment, the dehydration is provided by heating the mushrooms in a temperature of 40-50°C.
  • the dehydration is provided by heating the mushrooms in a temperature of 50-60°C.
  • the dehydration is provided by heating the mushrooms with hot air at 160°C - 180°C In one embodiment, the dehydration is provided by heating the mushrooms with hot air at 160°C - 180°C and a mushroom surface temperature 50°C - 60°C
  • the dehydration is provided by heating the mushrooms with hot air at 160°C - 180°C and a mushroom surface temperature 50°C - 60°C for 40 minutes on a conveyor belt.
  • heating the mushrooms with hot air at 175°C and a mushroom surface temperature 56°C for 40 minutes on a conveyor belt provides the dehydration. In one embodiment, heating the mushrooms with hot air at 175°C and a mushroom surface temperature 56°C for 40 minutes on a conveyor belt provides the dehydration with an effect of 24kWh.
  • heating the mushrooms with hot air at 175°C and a mushroom surface temperature 56°C for 40 minutes on a conveyor belt provides the dehydration with an effect of 24kWh and 8,66 kg fresh mushroom per square meter.
  • the dried mushrooms Following the dehydration the dried mushrooms must be cooled down to room temperature or lower. For long time storage it is preferable to freeze down the dried mushrooms.
  • the dried mushrooms is frozen down and the frozen dried mushrooms is comminute to produce the constituents.
  • the dried mushrooms is cooled down to room temperature or lower before comminute to produce the constituents.
  • constituents having water contents below 20%, 15%, 10% or as low as 0 %.
  • mushrooms dehydrated below 30% water content should be rehydrated to meet a water content of 30% - 50%.
  • mushrooms dehydrated below 30% water content should be rehydrated once more dehydrated to a water content of 30% - 50% prior to the comminute step.
  • the mushrooms can be rehydrated in any kind of liquid with or without antioxidants, for example water, lemon, blended tomatoes, vinegar or juice, and afterwards dried to water content of 30% - 50%.
  • the combination with other flavours such as but not limited to blended vegetables or juices adds further flavours to the mushroom constituents as well as adding antioxidants inhibits oxidation and thereby prolong the shelf life.
  • the humidity plays a role. Microorganism needs water to grow; therefor it is preferable to have a relative low humidity, when drying, because this will affect the surface e.g. the colour of the mushrooms.
  • a wet mushroom surface increases the risk of enzymatic browning, oxidation and growth of undesirable microorganism.
  • the surface temperature of the mushrooms was 56°C and the humidity was below 60 %. In one embodiment, the drying temperature was 175°C and the wind power was one meter per second. Comminute
  • the constituents can be comminute to achieve a size between 0,08 mm 3 - 540mm 3 .
  • the dried mushrooms were cooled down to 5°C before comminute. In one embodiment the dried mushrooms were frozen at - 18°C before comminute.
  • the constituents When the constituents are frozen when comminute the colour tends to stay the same. Also when mixing the frozen constituents with other ingredients the constituents function as temperature lowering, which may be preferred in a food production.
  • the comminute may provided by a blade grinder, regulated by cutting them with rotating or pulsing blades, by chopping them up or pressing them through blades, to produce constituents.
  • the comminute was done by PHILIPS DAILY COLLECTION FOOD PROCESSOR- HR7627 for 15 seconds at 1900 rpm and thereby producing a size of 0,08 mm 3 - 540 mm 3 of the constituents.
  • the size of the constituents is important to achieved the functional properties of the constituents, thus in one embodiment the size of the constituents is between 0,08 mm 3 - 540mm 3 , such as but not limited to 0,08 mm 3 - 1,0 mm 3 , 1,0 mm 3 - 2,0 mm 3 , 2,0 mm 3 - 3,0 mm 3 , 3,0 mm 3 - 4,0 mm 3 , 4,0 mm 3 - 5,0 mm 3 , 5,0 mm 3 - 6,0 mm 3 - 6,0 mm 3 - 7,0 mm 3 , 7,0 mm 3 - 8,0 mm 3 , 8,0 mm 3 - 9,0 mm 3 , 9,0 mm 3 - 10,0 mm 3 , 10,0 mm 3 - 11,0 mm 3 , 11,0 mm 3 - 12,0 mm 3 , 12,0 mm 3 - 13 mm 3 , 13,0 - 14,0 mm 3 ' 14,0 mm 3 - 15,0 mm 3
  • the constituents is 0,08 mm 3 - 10 mm 3
  • the constituents is 10 mm 3 - 20 mm 3
  • the constituents is 20 mm 3 - 30 mm 3
  • the constituents is 30 mm 3 - 40 mm 3
  • the constituents is 40 mm 3 - 50 mm 3
  • the constituents is 50 mm 3 - 60 mm 3
  • the constituents is 60 mm 3 - 70 mm 3 In one embodiment the constituents is 70 mm 3 - 80 mm 3 In one embodiment the constituents is 80 mm 3 - 90 mm 3 In one embodiment the constituents is 90 mm 3 - 100 mm 3 In one embodiment the constituents is 100 mm 3 - 200 mm 3 In one embodiment the constituents is 200 mm 3 - 300 mm 3
  • the constituents is 300 mm 3 - 400 mm 3 In one embodiment the constituents is 400 mm 3 - 540 mm 3 Antioxidants
  • antioxidant In order to avoid browning antioxidant can be added, for instants lemon containing ascorbic acid an antioxidant also known a vitamin C.
  • an antioxidant in the form of lemon juice is added to the mushrooms before the drying step.
  • an antioxidant in the form of lemon juice is added to the dried mushrooms before the comminute step.
  • an antioxidant in the form of lemon juice is added to the mushrooms after the comminute step.
  • the constituents contain 30-50 % water and are therefore perishable. To prolong the shelf time the dried mushroom can be frozen before comminuting or the constituents can be frozen. In one embodiment, the constituents are frozen in an industrial freezer typically having a temperature of - 18°C.
  • the dried mushrooms are frozen in an industrial freezer typically having a temperature of - 18°C.
  • the surface of the constituents In the case where the surface of the constituents is wet, it will promote bacteria's and enzymes that break down the constituents and reduce the quality. To avoid this it is important to cool or freeze down the dried mushrooms or constituents, and preferably under conditions not adding any water.
  • a step involving post-harvest exposure to pulsed UV light can increase the vitamin D content in the mushrooms.
  • the UV treatment is capable of increasing the vitamin D level to between 5pg and 40Mg/100g FW of mushrooms with a precision of approximately 12%.
  • the applicant has optimised the UV treatment to result in mushrooms with average vitamin D levels up to or less than lOpg/lOOg FW.
  • chopped or whole mushrooms are placed in an open top container, which is then passed under a UV-light source.
  • the UV treatment is carried out in a controlled environment that results in each punnet of mushrooms being exposed to a defined number of pulses at a set distance from the light source that reproducibly delivers approximately 50 J/m 2 .
  • exposure of mushrooms to UV radiation promotes the conversion of ergosterol within the mushrooms to vitamin D2.
  • UV radiation that can be used include UV-A (e.g., long wavelengths in the range of about 315 nm to about 400 nm), UV-B (e.g., medium wavelengths in the range of about 280 nm to about 315 nm), UV-C (e.g., short wavelengths in the range of about 100 nm to about 280 nm), and combinations thereof.
  • UV-B, or a combination of UV-B as a substantial fraction and UV-A as a minor fraction is particularly desirable, since such wavelengths are effective in enhancing vitamin D2 content, while being safer and avoiding or reducing darkening of mushrooms that can otherwise result when irradiating with shorter wavelengths, such as UV-C.
  • UV radiation with a peak intensity in the range of about 300 nm to about 330 nm, such as from about 310 nm to about 320 nm or from about 310 nm to about 315 nm can achieve a desired enhancement of vitamin D2 content, while being safer from both a processing standpoint and a consumption standpoint by avoiding or reducing chemical, mutational, or other alterations of the mushrooms.
  • UV-C can be used in place of, or in combination with, UV-B.
  • the preferred UV source in the method of the invention is UV-B.
  • the preferred UV source in the method of the invention is UV-C.
  • mushrooms are exposed to UV-C light from a distance of 30 cm and duration of 30 seconds to meet a vitamin D content of 10 ⁇ g/100g.
  • Mushroom constituents are exposed to UV-C light from a distance of 30 cm and duration of 30 seconds to meet a vitamin D content of 10 ⁇ g/100g. Mushroom constituents
  • the mushroom constituents of the present invention are preferably industrial cultivated mushrooms, but naturally grown mushrooms could also be used.
  • a mushroom constituent is a component part of a mushroom, which has been manufactured by the method of the present invention.
  • the size of the constituents that range from 0,08 mm 3 - 540 mm 3 affects the shape as the larger constituents tend to bend or rotate where the smaller constituents tend to contract. It is typical for the constituents that the sides bend randomly in different directions.
  • a freshly harvested mushroom contains around 92% water and has a pH value near neutrality, i.e. 6.3.
  • the constituents of the invention are dried mushrooms with water content between 30%-50%, a dry matter between 50% - 70%.
  • the water activity is 0,7 - 0,9.
  • water activity of the constituents is between 0,7 and 0,9 such as but not limited to 0,7 - 0,75, 0,75 - 0,8, 0,8 - 0,85, 0,85 - 0,9.
  • water content of the constituents is between 30 % - 50 % such as, but limited to 30 % - 35 %, 35% - 40%, 40 % - 45 %, 45 % - 50 %, 30 % - 37 %, 32 % - 39 %, 34 % - 41 %, 36 % - 43 %, 38 % - 45 %, 47 % - 50 %, 30 % - 40 %, 40% - 50 %, 35 % - 45 %.
  • the water content is less than 50%, but more than 30%, such as but not limited to 31% water content, 32% water content, 33% water content, 34% water content, 35% water content, 36% water content, 37% water content, 38% water content, 39% water content, 40% water content, 41% water content, 42% water content, 43% water content, 44% water content, 45% water content, 46% water content, 47% water content, 48% water content, and/or 49% water content.
  • dry matter of the constituents is between 50 % - 70 % such as, but limited to 50 % - 55 %, 55% - 60%, 60 % - 65 %, 65 % - 70 %, 50 % - 57 %, 52 % - 59 %, 54 % - 61 %, 56 % - 63 %, 58 % - 65 %, 67 % - 70 %, 50 % - 60 %, 60% - 70 %, 55 % - 65 %.
  • the dry matter is more than 50%, but less than 70%, such as but not limited to 51% dry matter, 52% dry matter, 53% dry matter, 54% dry matter, 55% dry matter, 56% dry matter, 57% dry matter, 58% dry matter, 59% dry matter, 60% dry matter, 61% dry matter, 62% dry matter, 63% dry matter, 64% dry matter, 65% dry matter, 66% dry matter, 67% dry matter, 68% dry matter, and/or 69% dry matter.
  • 70% such as but not limited to 51% dry matter, 52% dry matter, 53% dry matter, 54% dry matter, 55% dry matter, 56% dry matter, 57% dry matter, 58% dry matter, 59% dry matter, 60% dry matter, 61% dry matter, 62% dry matter, 63% dry matter, 64% dry matter, 65% dry matter, 66% dry matter, 67% dry matter, 68% dry matter, and/or 69% dry matter.
  • the size of the constituents should be between 0,2-15 mm.
  • the size of the dried mushrooms can be regulated by cutting them with rotating or pulsing blades, by chopping them up or pressing them through blades, to produce the inventive constituents.
  • the size of the constituents is important to achieved the functional properties of the constituents, thus in one embodiment the size of the constituents is between 0,2-15 mm, such as but not limited to 0,3 mm, 0,4 mm, 0,5 mm, 0,7 mm, 0,8 mm, 0,9 mm, 1,0 mm, 1,1 mm, 1,2 mm, 1,3 mm, 1,4 mm, 1,5 mm 1,6 mm, 1,7 mm, 1,8 mm, 1,9 mm, 2,0 mm, 2,1 mm, 2,2 mm, 2,3 mm, 2,4 mm, 2,5 mm, 2,6 mm, 2,7 mm, 2,8 mm, 2,9 mm, 3,0 mm, 3,1 mm, 3,2 mm, 3,3 mm, 3,4 mm, 3,5 mm, 3,6 mm, 3,7 mm, 3,8 mm, 3,9 mm, 4,0 mm, 4,1 mm, 4,2 mm, 4,3 mm, 4,4 mm, 4,5 mm, 4,6 mm,
  • the constituents are below 15 mm in size, such as but not limited to 14 mm in size, 13 mm in size, 12 mm in size, 11 mm in size, 10 mm in size, 9 mm in size, 8 mm in size, 7 mm in size or smaller.
  • the constituents of the invention has a cubic content typically between 0,08 mm 3 to 540 mm 3 .
  • the size of the constituents is between 0,08 mm 3 - 540mm 3 , such as but not limited to 0,08 mm 3 , 0,09 mm 3 , 0,10 mm 3 , 0,11 mm 3 , 0,12 mm 3 , 0,13 mm 3 , 0,14 mm 3 , 0,15 mm 3 , 0,16 mm 3 , 0,17 mm 3 , 0,18 mm 3 , 0,19 mm 3 , 0,20 mm 3 , 0,21 mm 3 , 0,22 mm 3 , 0,23 mm 3 , 0,24 mm 3 , 0,25 mm 3 , 0,26 mm 3 , 0,27 mm 3 , 0,28 mm 3 , 0,29 mm 3 , 0,30 mm 3 , 0,31 mm 3 , 0,32 mm 3 , 0,33 mm 3 , 0,34 mm 3 , 0,35 mm 3 , 0,36 mm 3 , 0,37 mm 3 , 0,38 mm 3 , 0,39 mm 3 , 0,008
  • the vitamin D content of industrial cultivated edible mushrooms of the invention is up to and including 10 ⁇ / ⁇ fresh weight, such as up to and including 1 ⁇ g/100g FW, up to and including 2 ⁇ g/100g FW, up to and including 3 ⁇ g/100g FW, up to and including 4 ⁇ g/100g FW, up to and including 5 ⁇ g/100g FW, up to and including 6 ⁇ g/100g FW, up to and including 7 ⁇ g/100g FW, up to and including 8 ⁇ g/100g FW, or up to and including 9 ⁇ g/100g FW.
  • 10 ⁇ / ⁇ fresh weight such as up to and including 1 ⁇ g/100g FW, up to and including 2 ⁇ g/100g FW, up to and including 3 ⁇ g/100g FW, up to and including 4 ⁇ g/100g FW, up to and including 5 ⁇ g/100g FW, up to and including 6 ⁇ g/100g FW, up to and including
  • the vitamin D content in the mushrooms of the invention is between 5-10 ⁇ g/100g.
  • mushrooms that are industrially cultivated are typical not exposed to UV-light and therefore not containing vitamin D.
  • the constituents do not contain vitamin D.
  • the constituents are not limited or dependent of the amount of vitamin D, which means that the constituents may and may not contain vitamin D. This is dependent of the exposure of UV-light and the settings described above in the methods for producing mushrooms constituents.
  • the surface form is dependent of the exposure of UV-light and the settings described above in the methods for producing mushrooms constituents.
  • the surface of the constituents is wrinkly meaning not smooth.
  • the constituents are flexible and soft. This means that the constituents appear in a variety of shapes and each constituent has its own random shape.
  • the form of the constituents varies from flat and round to bulky and edged. This depends on the processing before and after the drying, but they always tend to contract and bend randomly. When the mushrooms are cut in sticks and dried, they overall can be described as edged and wrinkled.
  • the mushroom slats can also be seen on some of the constituents. They differ from the remaining surface by appearing darker in brown or black spot.
  • the constituents have a flexible rubber-like structure when you chew in it. Even though they can be eaten independently it is preferable to mix the constituents with other ingredients and thereby use the constituents as a food ingredient.
  • the constituents When the constituents are mixed with other ingredients the constituents absorb some of the fluid. When the constituents are mixed with binding properties the constituents contribute with texture and a chewable substance. The mechanical process of chewing food contributes to prolonged taste experience. Chewing is together with taste, smell and looks an important factor of a food experience. The constituents do not crunch when chewed, they are easily chewed, but they tend the stay in the mouth longer than expected.
  • Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is used in many areas related to the testing and evaluating of foodstuffs. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. The constituents are no longer flexible and rubber-like but are easily chewed, when mixed with other ingredients. One substantial benefit from the constituents is; it brings a mouth feel that tend not to disappear. Umami taste
  • Umami or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). People taste umami through taste receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat, mushrooms and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. The umami taste of the constituents is very significant and the mouth fell is similar to ground beef. Smell
  • the smell do not significantly distinguish from fresh mushrooms. It is not to prefer that the constituents smell mouldy or like butyric acid, because this is a sign of the erosion process. To prevent this, the right production setting, as described above may be preferred. By smelling the constituents is a way of discovering undesirable attributes.
  • the constituents can be bend and squeezed without breaking, they are also strong and only stretched to a very little extend.
  • the fibres in the constituents are primarily responsible for this, which makes them flexible and soft.
  • the constituents have a white to light brown colour with a variation from whiteness to yellow and gray.
  • the surface of the constituent may have brown to black spots, the surface is wrinkled and forms a different pattern on each constituent. This is the consequence of the mushroom contraction during the drying process.
  • Mushrooms have different colours and the colour of the constituents arise here from.
  • the constituents is provided by processing white button
  • mushrooms The best result is achieved when the colour of the constituents varies as little as possible compared to the mushroom that is processed. Meaning that if the mushroom is white it may be preferred but not limited to be white constituents and if the mushrooms are brown it may be preferred but not limited to be brown
  • the mushroom may change colour due to browning.
  • the browning occurs for two reasons; Non-enzymatic and enzymatic browning.
  • the Maillard reaction which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour.
  • the reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165°C, at higher temperatures the non-enzymatic process is called caramelisation.
  • the Maillard reaction also occurs at lower temperatures, however at this point enzymatic browning is more significant.
  • Enzymatic browning is a chemical process, also called oxidation, which occurs in fruits and vegetables by the enzyme polyphenoloxidase, which results in brown pigments. Enzymatic browning can be observed in vegetables such as mushrooms.
  • the colour is also dependant of the drying temperature, the air stream or lack of, during the dehydration and the humidity.
  • the colour is also dependent of the storage post to the ready-made constituents.
  • the constituent have the same colour or close to the mushrooms prior to the processing, it is not essential. There are an endless number of variations in the colour in the constituents.
  • the production method can affect the final colour e.g. when the dehydrated mushrooms are rehydrate in red lemonade.
  • the colour can best be described as/or with a nuance of white such as white bottom mushroom but not limited to alabaster white, albino white, antique white, arctic white, argent white, ashen white, beige, birch, biscuit white, bisque, blanched almond, blanched white, bleached white, blonde, bone white, buff, camel, canvas beige, chalk white, coconut white, contrast white, cotton white, cream, diamond, dove white, ecru, eggshell white, flax, flour white, fog white, French beige, frosted white, ghost white, goose white, hemp, ivory white, lace white, latte, light tan, lily white, linen, linen white, marshmallow white, milk white, moccasin, mother-of-pearl, mushroom, Navajo white, neutral white, nude, oatmeal white, off- white, old lace white, opal, paper white, pearl white, piano key white, polar white, porcelain, powder white, pure white, raw cotton white, s
  • the colour is best described as/or with a nuance of yellow such as amber but not limited to banana yellow, bleached blond, blond, buff, bumblebee yellow, butter yellow, buttercup, butternut squash yellow, butterscotch, cadmium yellow, canary yellow, champagne, Chardonnay, citrine, corn yellow, corn silk yellow, cream, custard yellow, daffodil yellow, dandelion, duckling yellow, egg yolk yellow, electric yellow, flax, flesh tone, French fry yellow, gold, gold yellow, golden bronze, golden yellow, goldenrod, highlighter yellow, honey yellow, lemon chiffon, lemon drop, lemon meringue, lemon peel, lemon sherbet, lemon yellow, linen, lion yellow, maize, marigold yellow, mellow yellow, metallic gold, mimosa yellow, mustard yellow, ochre, olive, omelette yellow, palamino, papaya, parakeet yellow, pencil yellow, peroxide blond, pineapple yellow, popcorn
  • the colour is best described as/or with a nuance of grey such as argent silver but not limited to ash grey, battleship grey, cadet grey, charcoal grey, chrome, cloud grey, cloudy day grey, concrete grey, cool grey, cool grey, dim grey, dolphin grey, dove grey, dusty chalkboard, elephant grey, fog grey, grandma grey, granite grey, grey, grey, gunmetal grey, haze grey,
  • a nuance of grey such as argent silver but not limited to ash grey, battleship grey, cadet grey, charcoal grey, chrome, cloud grey, cloudy day grey, concrete grey, cool grey, cool grey, dim grey, dolphin grey, dove grey, dusty chalkboard, elephant grey, fog grey, grandma grey, granite grey, grey, grey, gunmetal grey, haze grey,
  • Vitamin C is an antioxidant that inhibits browning, this can for example be done by adding lemon/lemon juice to the mushrooms / dried mushrooms / constituents. Examples of antioxidants are; alfa-tokoferol. Vitamin E, ascorbin acid, Vitamin C f beta-caroten, uric acid, bilirubin og albumin.
  • antioxidants such as Nitrite (E249, E250), Nitrate (E251, E252), E300-E302, E304, E306-309, E310- E312, E315, E316, E320, E321, E385, E450-E520 and E512. Washing mushrooms to remove adhering compost or casing residues may accelerate browning.
  • Washing also predisposes mushrooms to spoilage by Pseudomonas tolaasii and other bacteria as a consequence of mechanical injury to the mushroom surface and water absorption that results in high internal humidity.
  • Enzymatic browning is typically mediated by the enzyme polyphenoloxidase, which results in brown pigments. Enzymatic browning is observed in mushrooms, and is detrimental to product quality. Enzymatic browning may be responsible for up to 50% of all losses during production. Thus, the colour of the consituents is a very important factor, and in this context the enzyme fenoloxidase is undesirable to promote. This enzyme is responsible for browning of the mushrooms and thereby affects the final product negatively.
  • the browning is best described as brown such as acorn brown but not limited to Auburn, autumn leaf, barbecue sauce brown, bark brown, bay, bear brown, beetle brown, biscuit brown, branch brown, brick brown, bronze, brown, brown sugar, brunette, burnt sienna, burnt umber, butterscotch brow, cafe au lait, camel brown, cappuccino brown, caramel brown, cardboard brown, chestnut brown, chocolate, cinnamon brown, cocoa, cocoa brown, coffee bean brown, coffee brown, coffee stain brown, copper, dark chocolate brown, dark citrine, deer brown, desert sand, dirt, doeskin, dun, earth brown, earth yellow, earthenware brown, fallow, fawn brown, football brown, fox brown, freckle brown, ginger brown, golden brown, hazel brown, henna brown, kangaroo brown, khaki, leather, light brown, lion brown, liver brown, mahogany, maple brown, maple sugar brown, maroon, meatball brown, milk chocolate,
  • the colour of the constituents depends of the mushroom used for the production and the aim is that the colour of the constituents is as close to the original colour as possible.
  • constituents of white button mushroom be as white as possible and constituents of brown bottom mushrooms be as light brown as possible.
  • antioxidants or any coloured liquid for instant lemon juice, this may change the colour of the constituents.
  • Any additive or liquid that may change the colour does not limit the constituents.
  • Protein-rich foods are well known for the change in their capacity to hold water after thermal processing and change of pH or ionic strength. Meat is a good example of a protein-rich food, which has been studied extensively in the past concerning its water- holding capacity (WHC). When mushrooms are stored for three weeks at room temperature, they will turn brown, get wrinkled and water will leave the mushrooms, which indicate a lower water holding capacity. This is also shown when you place the mushrooms at 5°C the same period of time, but not to the same extent. This indicates that the water holding capacity is both dependent of time and temperature.
  • 500 g of constituents containing 60 % dry matter was weight to 1090 g, meeting a water holding capacity of 62 %.
  • 500 g of constituents containing 70 % dry matter was weight to 1260 g, meeting a water holding capacity of 61,5 %.
  • the water holding capacity of the constituents is 60 % - 65 %, including but not limited to 60,1 %, 60,2 %, 60,3 %, 60,4 % 60,5 %, 60,6 % 60,7%, 60,8%, 60,9%, 61%, 61,1 %, 61,2 %, 61,3 %, 61,4 % 61,5 %, 61,6 % 61,7%, 61,8%, 61,9%, 62%, 62,1 %, 62,2 %, 62,3 %, 62,4 % 62,5 %, 62,6 % 62,7%, 62,8%, 62,9%, 63%, 63,1 %, 63,2 %, 63,3 %, 63,4 % 63,5 %, 63,6 % 63,7%, 63,8%, 63,9%, 64%, 64,1 %, 60,
  • the constituents When the constituents are mixed with a watery substance, the constituents will absorb the liquid to a certain extend.
  • the constituents with water content of 40% will approximately absorb the same amount of liquid as its own weight.
  • the constituents can be stored at room temperature, refrigerated or frozen down. As a rule of thumb, the constituents can be stored days at room temperature, weeks at refrigerator temperature and years frozen down. It may be preferred to freeze down the dried mushrooms and first comminute the dried mushrooms to produce constituents followed by adding and antioxidant such as lemon juice, when they are to going to be used in a food production.
  • the dried mushrooms are cooled down packed in 1-kilo bags and frozen at -18°C.
  • the constituents are fast to freeze down. It may be preferred to freeze down the constituents as fast as possible to avoid water withdrawal from the constituents and thereby frozen water outside the constituents that leads to impaired quality.
  • the dried mushrooms are cooled down to 5°C before comminute.
  • the dried mushrooms are frozen to -18°C before comminute.
  • the mushroom constituents are useful as an ingredient.
  • the constituents can be used as food ingredients in a wide range of foods.
  • the constituents can be used as a meat replacer.
  • the meat replacer is produced to resemble a patty in a burger.
  • the constituents can be used as a food ingredient that brings texture, flavour, mouth feeling, taste, aroma, micro- or macronutrients.
  • Other ingredients with different properties can be added.
  • the constituents is referred to as mushroom meat.
  • the constituents is referred to as vegetarian meat.
  • Hydrocolloids are a large group of consistency regulators that can be mixed with the constituents to produce a coherent mass. Hydrocolloids are primarily used as thickening, yellow, stabilizer, water binding or emulsifier.
  • An example of hydrocolloids are guar gum (E412), carob tree seed (E410), konjac gum (E425), gum arabic (E414), agar (E406), carrageenan (E407), pectin (E440), gelatin, xanthan gum (E415), methyl cellulose (E461), hydroxy prophyl cellulose (E463) and di-starch phosphate (E1412).
  • starch or starchy products for instants potato flour, rice flour, wheat flour, chickpeas, beans, lenses, parsnips or bananas.
  • dietary fibre binds water. They bind up to 15 times of their own weight and form a gel.
  • Sources of dietary fibres are nuts and grains e.g. linseed or psyllium husks, wholemeal and coarse vegetables.
  • Eggs are also frequently used in foods for instant as a raising agent because of the gelling properties or because of the foaming, emulsifying and binding properties.
  • the constituents of the invention are combined with egg ingredients.
  • Emulsions consists of three parts; a continuous phase, a disperse phase, and the emulator e.g. lecithin (E322).
  • Other emulsifiers are polysorbat (E435), mono- diglycerides of fatty acids (E471), lactic acid ester from mono- and diglycerides (E472c), mono- and diacetylvin acid ester from mono- and diglycerides of fatty acids (E475), sodium stearoyl (E481), calcium stearoyl (E482) and sorbitan tristearate (E492).
  • Foaming is a great way to create a fluffy content, it occurs when proteins, for instant egg white are beaten to unfold the proteins and bind air bubbles. Egg white also works as a binder given it can bind 12 times water.
  • the constituents of the invention are combined with egg white ingredients.
  • the basic taste is defined by sour, sweet, salt, bitter and umami. To reach a good tasting product, it is preferable that all basic tastes occur.
  • Sour taste is for example found in citrus fruits, tomatoes, berry and apples and can be used to reduce a fatty flavour.
  • Salty taste comes from sodium and it absorbs bitter and sweet taste.
  • the sweet taste is often not used in the main meal in Danish culture, but the sweet taste is found in all sugars, and also honey, syrup and root fruits etc.
  • umami mushrooms contain a high amount of free amino acids which brings the umami flavour that also is known from meat.
  • a food containing the constituents might for instant be a vegetarian beef consisting of mushroom constituents, egg white, potato flour, tomato puree, onion, rapeseed oil, lemon juice and salt.
  • a substance containing the constituents is referred to as mushroom meat.
  • a substance containing the constituents is referred to as vegetarian meat.
  • a substance containing the constituents is referred to as vegan meat.
  • the terms "optional” and “optionally” mean that the subsequently described event or circumstance may or may not occur and that the description includes instances where the event or circumstance occurs and instances in which it does not.
  • a substrate made of horse manure, chicken manure and straw was provided, and mixed with water, gypsum to meet a pH of approximately 7.5 and wheat bran to raise the nitrogen content of approximately 2%.
  • the cultivation of mushrooms begins with straw and horse and chicken manure is mixed 2 times and watered, during the first six day. 2,2-2,5 tons straw per 5 tons compost.
  • the bacteria's in the manure increases the temperature and this composting process breaks down the straw.
  • the substrate is lined up in rows measuring 2x2mx 60m . 4 tons' gypsum, and 1,2 tons wheat bran are added to the substrate of 160-180 tons.
  • a machine designed to turn the substrate drives down the rows two times during the next six days and mixes the substrate further, so that the substrate continues to be a homogenous consistency.
  • the substrate is transported on conveyor belts to a pasteurising/peak heating room.
  • the substrate is heated up to 57 degrees this prevents nematodes and other undesired fungi's.
  • the temperature is cooled to 47-50 degrees to release ammonia and ensure the right microorganisms are growing.
  • the substrate is transported on a conveyor belt into spawn running tunnels.
  • mycelium spores
  • the mycelium is mixed together with the substrate and stored for three weeks by 24 degrees, in where the mycelium is growing into the substrate, also called spawn running.
  • the substrate After spawn running, the substrate is filled into the growing rooms. During the process 1-1,3 kg supplement of soya skins is added to 100 kg of substrate as an extra food for the fungal.
  • the substrate is placed on 30-meter long shelves, in a layer of 20 cm.
  • the substrate is covered with 5-6 cm of casing soil, comprising enzymes that enable the pinning of mushrooms.
  • casing soil comprising enzymes that enable the pinning of mushrooms.
  • the first 4-7 days depends on growing technic (the substrate, temperature, humidity), the mycelium will grow into the casing soil. Then the pinning of the fruit bodies is initiated. It typically takes from 4-6 days.
  • the first mushrooms will be picked at the 13. - 17. day - again this depends on the growing technic. From the time when the mushrooms appear, they double their size every day, till they are harvested. In total two flushes are picked in 12 days.
  • the mushrooms are picked from the beds with a rotating motion and sorted by the pickers based on quality, size and weight.
  • the mechanic harvesting begins with a conveyer belt is transported into the culture room and placed beside the beds. On both sides of the beds there are rails and here the harvesting machine is placed. The machine drives down the bed, on the rails through the mushrooms, and cuts the mushroom sticks just above the casing soil. The cut mushrooms are then transported from a small conveyer belt on the harvesting machine, down on the conveyer belt that runs besides the beds. At the end of the conveyer belt boxes are placed. When the mushrooms run down the conveyer belt they end up in boxes, with room for approximately 3 kg of mushrooms in each. The boxes a being filled one by one in a sliding movement, then moved to a pallet and transported to a cooling room, stored by 2 degrees.
  • the mushrooms After the mushrooms, have been cooled down they are entering a process line that washes them.
  • the boxes with mushrooms are emptied into a large bowl designed as a funnel, with a hole in the bottom. From here the mushrooms enter a conveyer belt that slowly transports the mushrooms to a tub. Before entering the tub the mushrooms are shaken on a vibrating platform to remove undesirable bodies. In the tub the mushrooms are flushed and washed and slowly driven through the rough water by spiral formed rotating blades.
  • the mushrooms enter a conveyer belt, where the mushrooms are flushed one final time, then blown by air to remove the water, before one or two persons manually discard undesirable bodies among the washed mushrooms.
  • the mushrooms are transported from the process line that washes and discards undesirable bodies to the process line that divides them.
  • This process line can be adjusted from simply transporting the mushrooms onto a weight and further to a final package of the mushrooms. However, this process line also gives the opportunity to divide the mushrooms.
  • This is done by 35 x 2 rotating blades that are lined up side by side in two modules. Both modules of the 35 blades are attached in the middle to an engine that makes them rotate. One module is placed above the other and the blades from each module overlap each other. The modules and thereby the blade distance can be changed to meet the preferred thickness of the mushrooms, for instants 3,2, 5,7 or 9,4 mm.
  • the mushrooms Before the mushrooms are divided by the rotating blades, they enter a shaking platform that makes sure the mushrooms are spread out, to use all the width of the line and thereby all the cutting blades.
  • the mushrooms are transported from the conveyer belt to the shaking platform and further on to transport the line.
  • the mushrooms enter the line and are being transported directly into the rotation cutting blades, before they fall down on a weight and are put into bags.
  • the mushroom sticks were spread out on baking paper on a baking sheet, with approximately 3 kg mushroom sticks per m2, or in this case 500-gram mushroom stick to a baking sheet measuring 40x40 cm. This was placed in a household convection oven, with the oven door approx. 5 cm open, and dried with hot air at a temperature of 24 °C inside the own.
  • the dried mushrooms were cooled down in a freezer.
  • the nutrient content per 100 grams of the constituents with a water content of 40% was measured to 858 kJ, 22,62 g protein, 2,34 g fat, 28,86 g carbohydrate hereof 13,26 g of dietary fibre.
  • the vitamin content per 100 grams of constituents 78 ⁇ beta-carotene, 0,76 mg vitamin B-1, 0,67 mg thiamine, 0,085 mg HET hydroxyethylthiazole, 3,4 mg riboflavin (B-2), 42,9 mg niacin, 0,46 mg vitamin B-6, 15,6 mg panthothensyre, 124,8 ⁇ biotin, 319 ⁇ folate, 21,1 mg vitamin C.
  • Minerals per 100 grams of constituents 62,4 mg sodium, 2831 mg potassium, 70,6 mg calcium, 81,9 mg magnesium, 663 mg phosphor, 7,8 ⁇ iodine, 50,5 ⁇ selenium.
  • the constituents contain 30%-50% water, which makes them perishable.
  • the constituents can be stored between 0-5 degrees for approximately 14 days, but to extend the shelf live it's preferred to freeze down the constituents.
  • the constituents are packed in closed plastic backs of 1 kg, and frozen down just after they have been produced.
  • the dried mushrooms can also be packed in plastic backs and frozen, performing the comminute step when they are to be used in a food production.
  • Mushroom samples were evaluated initially and during storage by measurement of reflectance at the top of the pile- us (whole mushrooms) or at the cut surface (halves) with a Byk-Gardner spectrocolorimeter (Sapers and others 1994).
  • the humidity was graded as follows
  • a method for the production of edible mushroom constituents said method comprise a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% c) cooling the mushrooms d) freezing the mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • UVGI ultraviolet germicidal irradiation
  • a method according to any of items 1-10 further comprising subjecting the mushrooms to UV-B and/or UV-C light.
  • a method for the production of mushroom constituents said method comprise a) providing industrial cultivated mushrooms having a water content of less than 30% b) rehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 .
  • a method for the production of mushroom constituents said method comprise a) providing industrial cultivated mushrooms subjected to UV-B and/or UV-C light b) optionally washing the mushrooms with water c) optionally disinfect the mushroom with ultraviolet germicidal irradiation (UVGI) d) optionally chopping the mushrooms to fragments having a cubic content larger than 540 mm 3 b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) comminute the mushrooms or mushroom fragments thereby obtaining mushroom constituents comprising vitamin D and having a dry matter content of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 . 15. A mushroom constituent produced by a method according to any of items 1-14.
  • a mushroom constituent having a dry matter content of 50% - 70%, a cubic content of 0,08 mm 3 to 540 mm 3 , and a browning colour below grade 4. 17.
  • a mushroom constituent according to item 16 further comprising vitamin D.
  • a food composition comprising a mushroom constituent according to any of items 15-19.

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Abstract

La présente invention concerne des procédés de production de composants aux champignons destinés à être utilisés en tant qu'ingrédient alimentaire pour l'homme. Les composants aux champignons de la présente invention concernent des composants aux champignons comestibles ayant une teneur en eau de 30 à 50 % - un taux de matière sèche de 50 à 70 % et une teneur cubique de 0,08 mm3 to 540 mm3, qui sont utiles en tant que substituts de viande et en tant qu'ingrédient alimentaire.
PCT/EP2018/054682 2017-02-24 2018-02-26 Procédé de production de constituants aux champignons Ceased WO2018154116A1 (fr)

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CN109112175A (zh) * 2018-09-14 2019-01-01 江南大学 一种构建微生物共培养体系高产虎奶菇胞外多糖的方法
WO2021189111A1 (fr) * 2020-03-25 2021-09-30 Fable Holdings Pty Ltd Produit alimentaire à base de champignon
CN113615479A (zh) * 2021-07-14 2021-11-09 甘肃睿康现代生物科技有限公司 一种含百合秸秆的鸡腿菇栽培用复合培养基质及其制备方法
CN113736666A (zh) * 2021-06-03 2021-12-03 景洪宏臻农业科技有限公司 一种黑牛肝菌菌株与应用
WO2023049393A1 (fr) * 2021-09-23 2023-03-30 Emergy Inc. Procédés de formation de produits de mycélium texturisés avec compression et/ou chaleur

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EP1254604A1 (fr) * 2000-11-09 2002-11-06 Cebeco Groep B.V. Produit semi-fini pour la préparation d'un remplacant de viande
US20090304880A1 (en) * 2008-05-07 2009-12-10 Kidder John W Ready-to-use mushrooms with enhanced vitamin d content and improved shelf life
EP2476316A1 (fr) * 2011-01-17 2012-07-18 Sociedad Cooperativa Champinter Procédé pour le traitement et la conservation de champignons
KR20140087943A (ko) * 2012-12-31 2014-07-09 이재윤 느타리버섯을 이용한 버섯 맛살 제조방법

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CN109112175A (zh) * 2018-09-14 2019-01-01 江南大学 一种构建微生物共培养体系高产虎奶菇胞外多糖的方法
CN109112175B (zh) * 2018-09-14 2021-01-29 江南大学 一种构建微生物共培养体系高产虎奶菇胞外多糖的方法
WO2021189111A1 (fr) * 2020-03-25 2021-09-30 Fable Holdings Pty Ltd Produit alimentaire à base de champignon
CN115315193A (zh) * 2020-03-25 2022-11-08 费布尔控股有限公司 基于蘑菇的食品
CN113736666A (zh) * 2021-06-03 2021-12-03 景洪宏臻农业科技有限公司 一种黑牛肝菌菌株与应用
CN113615479A (zh) * 2021-07-14 2021-11-09 甘肃睿康现代生物科技有限公司 一种含百合秸秆的鸡腿菇栽培用复合培养基质及其制备方法
WO2023049393A1 (fr) * 2021-09-23 2023-03-30 Emergy Inc. Procédés de formation de produits de mycélium texturisés avec compression et/ou chaleur

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