Method of processing mushrooms using starch, gum, protein and wa

Details Method of processing mushrooms using starch, gum, protein and wa Method of processing mushrooms using starch, gum, protein and wa

1990-03-07

1992-01-14

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426302, 426573, 426615, A23B 706, A23B 7148

Patent

active

050809180

ABSTRACT:
A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched in water having a temperature of approximately 90.degree. C. to 100.degree. C. In the blancher the treatment liquid jells within the mushrooms, thereby providing a product which has an improved taste, texture and increased yield.

REFERENCES:
patent: 3857979 (1974-12-01), Beauvais et al.
patent: 4143167 (1979-03-01), Blanchaud et al.
patent: 4328251 (1982-05-01), Blanchaud et al.
patent: 4557937 (1985-12-01), Bournier
patent: 4735813 (1988-04-01), Spinoglio
Whistler, R. L., Bemiller, J. N. and Paschall, E. F., 1984, "Starch: Chemistry and Technology", Academic Press, Inc., London, pp. 516-528.

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