CS265386B1 - Method of production of natural fungal aroma - Google Patents

Abstract

The solution relates to a method for producing a natural mushroom aroma from mushroom waste, which is moistened with water or extracted mushroom distillate, heated to 60°C and left to ferment for one to two hours. Then, up to 80% by weight of the distillate is slowly distilled, based on the amount of processed waste. When the temperature of the passing vapors reaches 100°C, the distillation is stopped, the distillate is extracted with an organic solvent, for example methylene chloride, hexane or dichloroethane, and after evaporation of the solvent, a natural mushroom aroma is obtained sufficient to flavor up to a hundred times the amount of food products, relative to the processed mushroom waste.

Description

The invention relates to a process for the production of natural mushroom flavoring by distillation and extraction from mushroom wastes suitable for flavoring food products.

In the cleaning, sorting and canning processing of mushrooms, a considerable amount of the fungal mass which has so far been added to the composts or processed into the substrates on which the mushrooms are grown is eliminated in agricultural and food processing plants. Thus a considerable amount of valuable fungal matter is wasted.

There is only one job involved in the processing of mushroom waste. A. Téoskwa and A. Pizlo describe the preparation of alcohol distillate from the refuse waste in the journal Przemysl fermetacyjny i owocowo-warzywny, 28, 1964, no. My distillate is only of limited use and the authors recommend it for spirits.

This drawback is solved by the process for producing natural mushroom flavorings from fungal waste according to the invention. Its essence is that the washed, wet mushroom waste is heated to a temperature of up to 60 ° C and allowed to ferment for a period of 1 hour to 2 hours. After fermentation, the mushroom waste is slowly distilled with water vapor. The distillate is collected at a vapor temperature range of 96 ° C to 100 ° C. Depending on the content of released flavorings in the mushroom waste, up to 80 wt. odorous distillate, based on the amount of mushroom waste to be treated. The distillate produced is extracted with an organic solvent, for example hexane, methylene chloride or dichloroethane. The extract was dried over anhydrous sodium sulfate and concentrated to give a concentrated fungal aroma. The previously obtained distillate after extracting the flavoring with an organic solvent can be used to moisten the fungal waste.

The natural mushroom concentrate produced according to the invention can sufficiently flavor up to 100 times the final amount

265 386 nutrients than the processed mushroom waste.

In this way, the mushroom waste which is still added to the composts and substrates, where it is actually used only as fertilizer, is efficiently recovered. They are also an excellent component for aromas of various types of wss, such as beef and pork, aromas of spice mixtures, but also for some perfume compositions to which they impart a deep earth-mushroom aroma.

Example 1 kg of mushroom waste containing shreds and mushroom from mushrooms and oyster mushrooms in a distillation apparatus is heated by direct steam to 60 ° C in the mass and allowed to stand for 1 hour. The steam supply is then re-opened and the aromatic distillate is withdrawn. The distillation was carried out in such a way that 3 l of distillate were collected for 1 hour. After taking 16 L of distillate, the temperature of the passing vapors rises to 100 ° C, after which the steam supply to the boiler is stopped. The distillate is extracted with methylene chloride. After drying over anhydrous sodium sulfate, methylene chloride is distilled off from the extract to give 0.02 kg of flavoring substances, which is diluted with propylene glycol, triacetin or table oil to 0.2 kg. A natural mushroom aroma is produced, which has a spread of 1: 10,000 and is sufficient to flavor 2000 kg of the final food product.

Example 2 kg of underground portions of mushroom spines are rinsed with a stream of water to roughly remove the adhering substrate. The wet waste was transferred to a distillation flask, poured into 1 L of the distillate remaining after extraction of the flavorings obtained by the procedure of Example 1, heated to 60 ° C and allowed to ferment for 2 hours. 0.8 kg of aromatic distillate is then slowly distilled off, which is extracted three times with 0.05 kg of methylene chloride each time. The combined extracts were dried over anhydrous sodium sulfate and the solvent was evaporated ₀ At the end of evaporation was added 0.009 kg of pure triacetin and the remainder of the solvent is distilled off at a bath temperature of 70 ° C under a slight nitrogen provětrévání. 0.01 kg of natural mushroom flavor with a yield of 1: 10,000 is obtained.

Claims (2)

BACKGROUND OF THE INVENTION le A method for producing a natural mushroom flavor by distillation and extraction from fungal waste such as mushrooms, oyster mushrooms and mushroom fungi, characterized in that the washed mushroom waste is heated to a temperature of up to 60 ° C, allowed to ferment for one to two hours. It is slowly distilled at a distillate vapor temperature of 96 ° C to 100 ° C, collected in 80% by weight of the distillate, based on the amount of waste treated, and then extracted with an organic solvent such as methylene chloride, hexane, dichloroethane. concentrated natural mushroom aroma. 2 ₀ The method of producing a natural mushroom flavoring according to claim 1 wherein the sponge to the moistening of the waste before distillation, using previously obtained mushroom distillate remaining after extraction of aromatic compounds with an organic solvent.