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

1990-10-24

1992-06-30

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426573, 426578, 426614, 426615, 426657, A23L 128, A23L 10562

Patent

active

051261545

ABSTRACT:
A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry 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.

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

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