Method of producing a mushroom aroma in mushroom cell masses

Details Method of producing a mushroom aroma in mushroom cell masses Method of producing a mushroom aroma in mushroom cell masses

1988-01-20

1989-03-07

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

426 52, 426650, 426655, 47 11, A23L 128

Patent

active

048105040

ABSTRACT:
A method of producing a mushroom aroma in mushroom cell masses. Heretofore, mushroom aromas have been produced nearly exclusively by using dried mushrooms or extracts from mushroom apothecia. Products from fermentatively cultured mushroom mycelium have thus far contained very little 1-octen-3-ol. According to the invention, fermentative cultured mushroom mycelium is mechanically treated in the presence of air, followed by contentration by known methods. Mushroom aromas are obtained in mushroom cell masses with high 1-octen-3-ol content, making the masses suitable for use in mushroom soups or mushroom sauces.

REFERENCES:
patent: 2761246 (1956-09-01), Szuecs
patent: 2850841 (1958-09-01), Szuecs
J. Agric. Food Chem. (1982), vol. 30, pp. 89-93, "Formation of Eight-Carbon and Ten-Carbon Components in Mushrooms (Agaricus Campestris);" Roland Tressl et al.
Technologie der Pilzverarbeitung, (1974), pp. 155-157, "Pilzextrakte, Pilzkonzentrate, Pilztrockenkonzentrate"; Verarbeitung der Frischpilze.
Z. Lebensm.-Unters. U.-Forsch. (1983), pp. 16-19, "Bestimmung von 1-Octen-3-Ol in Pilzen und Pilzprodukten"; Margot Wurzenberger und Werner Grosch.
Food Processing, (Sep. 1963), pp. 99-101, "Real Mushrooms in Powder Form"; John B. Klis.
Folia Microbio. (1973), vol. 18, pp. 277-280, "Dedikaryotization of Higher Fungi in Submerged Culture"; A. Ginterova.

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