Method for the softening of tough mushrooms

Details Method for the softening of tough mushrooms Method for the softening of tough mushrooms

1980-02-05

1982-04-13

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426615, 426388, 426404, A23L 1212

Patent

active

043248063

ABSTRACT:
A process for softening tough mushrooms or parts thereof by subjecting the mushrooms to an enzymatic treatment. The disclosed process makes possible the attainment of soft, edible mushroom fruit bodies having an agreeable consistency and good flavor. The process involves cleaning the mushroom material and subjecting the cleaned mushroom material to aerobic or anaerobic incubation in a sour solution having a pH value ranging from 3 to 5.5 and a salt percentage ranging from 0.02 to 0.5 mole. Glucanase or chitinase may also be added to the solution. Incubation is carried out at a temperature between 20.degree. C. to 55.degree. C. for a period ranging from 12 hours to 5 days. After incubation, the material is boiled and packed at a reduced pressure. The process makes possible the preservation of flavorful, edible mushroom material independent of mushroom harvesting seasons.

REFERENCES:
patent: 3615721 (1971-10-01), Silberman
patent: 4143167 (1979-03-01), Blanchaud et al.
Tschirky, Oscar; "Oscar" of the Waldorf's Cookbook; Dover Publications Inc., N.Y., .RTM.1973; p. 861.
Chem. Abst., vol. 77, No. 7, published on Aug. 14, 1972; "Steeping Preservation of an Edible Mushroom", Abstract No. 46818r.

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