A METHOD FOR THE PRODUCTION OF MUSHROOM CONSTITUENTS

FIELD OF THE INVENTION

The present invention relates to methods for producing mushroom constituents for use as a human food ingredient, especially as meat replacement. The mushroom constituents of the present invention relate to edible mushroom constituents having a water content of 30-50% - a dry matter of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

BACKGROUND OF THE INVENTION

Mushrooms have become attractive as a functional food and as a source of drugs and nutraceuticals due to their antioxidant, antitumor and antimicrobial properties.

Besides their pharmacological features, mushrooms are becoming more important in our diet due to their nutritional value, high protein and low fat / energy contents.

Many people are choosing to limit the amount of meat in their diet. Specifically, people are looking to reduce the amount of animal fat in their diets. Animal fat is a primary source of saturated fat, which raises blood cholesterol.

Despite the desire to limit meat in the diet, people nonetheless want to eat products that were traditionally meat-based products, such as burgers. Non-meat burgers can be made, for example, from vegetables, legumes, nut, dairy products, mushrooms, grain or textured vegetable protein.

When a meat substitute product is provided, there is a tendency for the cooked product to be less desirable in regard to mouth feel and flavour. Thus, there is a need to provide meat substitute products, which is more desirable in terms of mouth feel and flavour.

SUMMARY OF THE INVENTION

This invention allows for the production of a meat substitute product without sacrificing sensory attributes. There is a sensory interaction of the mushroom constituents of the present invention, which allows for use of the mushroom constituents as a meat substitute, which increases the sensory attributes of the product. The invention relates to a method for the production of mushroom constituents, said method comprising providing industrial cultivated edible mushrooms without any contaminant and a dry matter content of 50-70%, and comminute said mushrooms, thereby obtaining contaminant free mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one aspect, a method for the production of edible mushroom constituents is disclosed, said method comprise a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% c) cooling down the mushrooms d) freezing the mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to methods for producing mushroom constituents for use as human food ingredient. The mushroom constituents relates to edible mushroom constituents having special water content, dry matter, colour, flavour, mouthfeel, chewing effect and umami. These edible mushroom constituents resemble in many ways meat and thus the constituents are useful as a vegetable meat replacer and protein source. Types of mushrooms

All kinds of edible funguses measuring typically 10-150 mm in diameter can be used in the process of making constituents, for example white bottom mushroom, brown bottom mushroom, portobello, shii-take, oister mushrooms, king oister mushrooms, buna shimeji etc. Edible mushrooms

Edible mushrooms of the invention are the fleshy and edible fruit bodies of several species of macrofungi that are large enough to be seen with the naked eye. They can appear either hypogeous or epigeous, and they may be picked by hand or harvested by machinery.

Edibility mushrooms according to the invention may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma known to the skilled addressee.

In the present context, mushrooms having hallucinogenic are occasionally consumed for recreational or religious purposes, however they can produce severe nausea and disorientation, and are therefore not considered edible mushrooms according to the present invention.

The following species are commonly considered edible:

Agaricus abruptibulbus, Agaricus amicosus, Agaricus arvensis, Agaricus augustus, Agaricus bernardii, Agaricus bisporus, Agaricus bitorquis, Agaricus bresadolanus, Agaricus brunneofibrillosus, Agaricus campestris, Agaricus cupreobrunneus, Agaricus deserticola, Agaricus langei, Agaricus lilaceps, Agaricus macrosporus, Agaricus pattersoniae, Agaricus silvaticus, Agaricus subrufescens, Agaricus subrutilescens, Amanita basii, Amanita caesarea, Amanita calyptroderma Amanita crocea, Amanita fulva, Amanita hemibapha, Amanita manginiana, Amanita vaginata, Amanita velosa, Amanita zambiana, Armillaria luteobubalina, Artomyces pyxidatus, Astraeus hygrometricus, Aureoboletus innixus, Aureoboletus mirabilis, Auricularia auricula- judae, Auricularia fuscosuccinea, Baker's yeast, Blewit, Boletus aereus, Boletus auripes, Boletus barrowsii, Baorangia bicolor, Boletus curtisii, Boletus edulis, Boletus loyo, Boletus mamorensis, Boletus pinetorum, Boletus pinophilus, Boletus regineus, Boletus reticulatus, Boletus rex-veris, Boletus rubriceps, Boletus violaceofuscus,

Bovista, Bovista nigrescens, Bovista pila, Butyriboletus appendiculatus, Butyriboletus regius, Calbovista, Calocybe carnea, Calocybe gambosa, Calvatia craniiformis, Calvatia gigantean, Calvatia sculpta, Candy cap, Cantharellula umbonata, Cantharellus, Cantharellus appalachiensis, Cantharellus californicus, Cantharellus cascadensis, Cantharellus cinnabarinus, Cantharellus concinnus, Cantharellus flavus, Cantharellus formosus, Cantharellus friesii, Cantharellus lateritius, Cantharellus lilacinus, Cantharellus minor, Cantharellus persicinus, Cantharellus phasmatis, Cantharellus spectaculus, Cantharellus subalbidus, Cantharellus subpruinosus, Cantharellus tabernensis, Chalciporus piperatoides, Chalciporus piperatus, Chanterelle,

Chroogomphus rutilus, Chroogomphus vinicolor, Clavaria fragilis, Clavariadelphus truncates, Clavulina cristata, Clavulina kunmudlutsa, Clavulina rugose, Clitocybe nebularis, Clitocybe nuda, Clitocybe odora, Clitopilus prunulus, Cloud ear fungus, Common mushroom, Coprinellus micaceus, Coprinopsis cinerea, Coprinus comatus, Corn smut, Cortinarius camphoratus, Cortinarius caperatus, Cortinarius iodes, Cortinarius praestans, Cortinarius violaceus, Craterellus, Craterellus

calicornucopioides, Craterellus cornucopioides, Craterellus lutescens, Craterellus tubaeformis, Crimini mushroom, Cyanoboletus pulverulentus, Cyclocybe aegerita, Cystoderma amianthinum, Cystodermella cinnabarina, Cyttaria espinosae, Cyttaria gunnii, Cyttaria hariotii, Dacryopinax spathularia, Disciotis venosa, Djon djon, Enokitake, Entoloma abortivum, Eritadenine, Exsudoporus floridanus, Exsudoporus frostii, Fistulina hepatica, Floccularia albolanaripes, Fried mushrooms, Geopora cooperi, Gliophorus psittacinus, Gomphidius glutinosus, Gomphus clavatus,

Goossensia, Grifola frondosa, Guepinia, Gymnopus dryophilus, Gyromitra esculenta, Gyroporus castaneus, Gyroporus cyanescens, Handkea excipuliformis, Handkea utriformis, Harrya chromapes, Helvella lacunose, Hemileccinum impolitum, Hericium abietis, Hericium americanum, Hericium erinaceus, Hericium ramosum, Hydnum repandum, Hydnum rufescens, Hydnum umbilicatum, Hygrocybe coccinea, Hygrocybe punicea, Hygrophoropsis mangenotii, Hygrophorus agathosmus, Hygrophorus bakerensis, Hygrophorus camarophyllus, Hygrophorus eburneus, Hygrophorus hypothejus, Hygrophorus karstenii, Hygrophorus latitabundus, Hygrophorus marzuolus, Hygrophorus olivaceoalbus, Hygrophorus pudorinus, Hygrophorus subalpinus, Hypholoma capnoides, Hypomyces lactifluorum, Hypsizygus tessellatus, Imleria badia, Infundibulicybe mediterranea, Kalapuya brunnea, Khumb,

Kuehneromyces mutabilis, Laccaria amethystina, Laccaria bicolor, Laccaria laccata, Laccocephalum mylittae, Lactarius affinis, Lactarius argillaceifolius, Lactarius aspideoides, Lactarius baliophaeus, Lactarius camphoratus, Lactarius deliciosus, Lactarius deterrimus, Lactarius fragilis, Lactarius glyciosmus, Lactarius indigo

Lactarius pallidus, Lactifluus piperatus, Lactarius porninsis, Lactarius pubescens, Lactarius repraesentaneus, Lactarius resimus, Lactarius rubidus, Lactarius

rubrilacteus, Lactarius rufulus, Lactarius rufus, Lactarius sanguifluus, Lactarius semisanguifluus, Lactarius subdulcis, Lactarius torminosus, Lactarius turpis, Lactarius vietus, Lactifluus corrugis, Lactifluus deceptivus, Lactifluus volemus, Laetiporus, Laetiporus conifericola, Laetiporus gilbertsonii, Laetiporus huroniensis, Laetiporus persicinus, Laetiporus sulphurous, Lanmaoa fragrans, Leccinellum corsicum, Leccinum aurantiacum, Leccinum griseum, Leccinum holopus, Leccinum insigne, Leccinum manzanitae, Leccinum rufum, Leccinum rugosiceps, Leccinum scabrum, Leccinum versipelle, Leccinum vulpinum, Lentinula edodes, Lepista personata, Lepista sordida, Leucopholiota decorosa, Lobaria scrobiculata, Lycoperdon echinatum, Lycoperdon perlatum, Lycoperdon pyriforme, Mackintoshia, Macrofungi of Guatemala,

Macrolepiota albuminosa, Macrolepiota excoriate, Macrolepiota mastoidea,

Macrolepiota procera, Macrolepiota subcitrophylla, Marasmius alliaceus, Marasmius oreades, Matsutake, Melanoleuca melaleuca, Meripilus sumstinei, Morchella

Americana, Morchella anatolica, Morchella angusticeps, Morchella Australiana,

Morchella brunnea, Morchella capitate, Morchella conica, Morchella deliciosa, Morchella deqinensis, Morchella diminutive, Morchella elata, Morchella eohespera, Morchella esculenta, Morchella frustrate, Morchella galilaea, Morchella guatemalensis, Morchella herediana, Morchella importuna, Morchella laurentiana, Morchella meiliensis, Morchella miyabeana, Morchella populiphila, Morchella prava, Morchella pulchella, Morchella punctipes, Morchella rigidoides, Morchella rufobrunnea, Morchella semilibera,

Morchella septentrionalis, Morchella septimelata, Morchella sextelata, Morchella snyderi, Morchella spongiola, Morchella tibetica, Morchella tomentosa, Morchella ulmaria, Morchella varisiensis, Morchella virginiana, Morchella, Mycenastrum,

Neolentinus ponderosus, Phallus hadriani, Phallus impudicus, Phallus indusiatus, Phylloporus rhodoxanthus, Pleurocybella porrigens, Pleurotus australis, Pleurotus citrinopileatus, Pleurotus djamor, Pleurotus dryinus, Pleurotus eryngii, Pleurotus nebrodensis, Pleurotus ostreatus, Pleurotus populinus, Pleurotus pulmonarius, Pleurotus purpureo-olivaceus, Pleurotus tuber-regium, Pluteus cervinus, Pluteus leoninus, Pluteus salicinus, Polyozellus, Porcini, Portobello mushroom, Psathyrella spadicea, Pseudohydnum gelatinosum, Puffball, Pulveroboletus ravenelii, Ramaria araiospora, Ramaria botrytis, Ramaria flava, Ramaria rasilispora, Ramaria

rubrievanescens, Ramaria rubripermanens, Ramaria subbotrytis, Ramaria

vinosimaculans, Ramariopsis kunzei, Rhizopogon occidentalis, Rhodocybe gemina, Russula aeruginea, Russula amethystine, Russula atropurpurea, Russula aurea, Russula brevipes, Russula caerulea, Russula claroflava, Russula crustose, Russula cyanoxantha, Russula densifolia, Russula graveolens, Russula herrerae, Russula heterophylla, Russula integra, Russula laeta, Russula nigricans, Russula obscura, Russula paludosa, Russula prolifica, Russula risigallina, Russula turci, Russula vesca, Russula violeipes, Russula virescens, Russula xerampelina, Saccharomyces cerevisiae, Sarcodon imbricatus, Sarcosphaera, Shaggy parasol, Shiitake, Shimeji, Sparassis, Strobilurus tenacellus, Stropharia rugosoannulata, Suillellus luridus, Suillus acidus, Suillus albidipes, Suillus americanus, Suillus bellinii, Suillus bovinus, Suillus brevipes, Suillus cavipes, Suillus collinitus, Suillus cothurnatus, Suillus decipiens, Suillus fuscotomentosus, Suillus glandulosipes, Suillus granulatus, Suillus grevillea, Suillus intermedius, Suillus lakei, Suillus luteus, Suillus mediterraneensis, Suillus

neoalbidipes, Suillus nueschii, Suillus ochraceoroseus, Suillus placidus, Suillus plorans, Suillus pseudobrevipes, Suillus punctipes, Suillus pungens, Suillus salmonicolor, Suillus serotinus, Suillus sibiricus, Suillus spraguei, Suillus subalutaceus, Suillus subluteus, Suillus tomentosus, Suillus tridentinus, Suillus variegatus, Suillus viscidus, Terfeziaceae, Termitomyces heimii, Termitomyces titanicus, Termitomyces tylerianus, Termitomyces umkowaan, Thelephora ganbajun, Tremella fuciformis, Tremella mesenterica, Tricholoma argyraceum, Tricholoma atrosquamosum, Tricholoma bakamatsutake, Tricholoma columbetta, Tricholoma magnivelare, Tricholoma orirubens, Tricholoma portentosum, Tricholoma resplendens, Tricholoma terreum, Truffle, Tuber macrosporum, Tuber microspermum, Tuber microspiculatum,

Turbinellus floccosus, Tylopilus alboater, Verpa bohemica, Volvariella, Volvariella bombycina, Volvopluteus gloiocephalus, Western giant puffball, Xerocomellus chrysenteron, Xerocomellus zelleri, Xerocomus illudens, Xerocomus subtomentosus and Xeromphalina campanella. The commercial most interesting mushroom is Agaricus bisporus, which is an edible basidiomycete mushroom. Thus, in a presently preferred embodiment, the invention relates to edible basidiomycete mushrooms.

Agaricus bisporus has two colour states white and brown, both of which have various names. When mature, it is known as portobello mushroom, often shortened to just portobello. When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, white button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. The mushrooms meat of the white button mushroom is white with a tendency of pink colour when picked fresh from the beds.

When immature and brown, this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.

In one embodiment, the mushroom is a white bottom mushroom. In one embodiment, the mushroom is a brown bottom mushroom. Size of the fungus

The size of the funguses refers to the head diameter, said; of the umbrella-like head of a mushroom or other fungus; pileus; also called cap. Funguses measuring from 10 - 150 mm in cap diameter can be used in the process of making constituents.

In one embodiment, the size of the funguses is between 10 - 100 mm, such as but not limited to mushrooms having the following cap diameter 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, 15 mm, 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, 21 mm, 22mm, 23 mm, 24mm, 25 mm, 26 mm, 27 mm, 28 mm, 29 mm, 30 mm, 31 mm, 32 mm, 33 mm, 34 mm, 35 mm, 36 mm, 37 mm, 38 mm, 39 mm, 40 mm, 41 mm, 42 mm, 43 mm, 44 mm, 45 mm, 46 mm, 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, 52 mm, 53 mm, 54 mm, 55 mm, 56mm, 57 mm, 58 mm, 59 mm, 60 mm, 61 mm, 62 mm, 63 mm, 64 mm, 65 mm, 66 mm, 67 mm, 68 mm, 69 mm, 70 mm, 71 mm, 72 mm, 73 mm 74 mm, 75 mm, 76 mm, 77 mm, 78 mm, 79 mm, 80 mm, 81 mm, 82 mm, 83 mm, 84 mm, 85 mm, 86 mm, 87 mm, 88 mm, 89 mm, 90 mm, 91 mm, 92 mm, 93 mm, 94 mm, 95 mm, 96 mm, 97 mm, 98 mm, 99 mm and/or 100 mm. In another embodiment, the funguses are below 150 mm in diameter, such as but not limited to below 149 mm in size, below 148 mm in size, below 147 mm in size, below 146 mm in size, below 145 mm in size, below 144 mm in size, below 143 mm in size, below 142 mm in size, below 141 mm in size, below 140 mm, below 139 mm in size, below 138 mm in size, below 137 mm in size, below 136 mm in size, below 135 mm in size, below 134 mm in size, below 133 mm in size, below 132 mm in size, below 131 mm in size, below 130 mm, below 129 mm in size, below 128 mm in size, below 127 mm in size, below 126 mm in size, below 125 mm in size, below 124 mm in size, below 123 mm in size, below 122 mm in size, below 121 mm in size, below 120 mm, below 119 mm in size, below 118 mm in size, below 117 mm in size, below 116 mm in size, below 115 mm in size, below 114 mm in size, below 113 mm in size, below 112 mm in size, below 111 mm in size, below 100 mm, below 109 mm in size, below 108 mm in size, below 107 mm in size, below 106 mm in size, below 105 mm in size, below 104 mm in size, below 103 mm in size, below 102 mm in size, below 101 mm in size or smaller. Industrial cultivated

Edible mushrooms of the invention are preferably industrial cultivated. Cultivated mushrooms are usually grown in climate-controlled rooms. The fungal inoculum or 'spawn' is added to a substrate in growing containers or beds.

After the fungal strands (mycelia) have spread through the compost, a layer of peat or soil (the 'casing') is typically added. The fruiting bodies normally begin appearing about 6 weeks after spawning and continue appearing in flushes about 7-10 days apart for the next 6-8 weeks. Some funguses need light (specific light waves), others water/steam or specific enzymes from the casing soil to form fruiting bodies. The first three flushes are typically the most productive, but in some embodiments the first two flushes are the most productive. The cap and a small section of connected stem are usually harvested before the caps are fully expanded. Methods for the production of the mushroom constituents

The substrate

The basic material for mushroom growing is the substrate. The substrate can come from the nature (peat, leaves, etc.), or growers can make it during composting of materials that contain cellulose and protein. Many different materials may be considered a substrate. In the present context, a substrate is any substance on which mycelium will grow.

In one embodiment, the substrate is made of horse manure, chicken manure and straw, which may be mixed with water, gypsum and wheat bran. The aim is to meet a pH of approximately 7,5, a nitrogen content of approximately 2% and water content of 67 % post to peak-heating.

Thus, the substrate may have a pH of approximately 7.5, such as but not limited to pH 7, 1, pH 7,2, pH 7,3, pH 7,4, pH 7,5, pH 7,6, pH 7,8, pH 7,9, and/or pH 8,0 post to peak-heating.

Wheat bran is added to raise the nitrogen content of approximately 2 %. Thus, the substrate may have a nitrogen content of 1,5%, nitrogen content of 1,6%, nitrogen content of 1,7%, nitrogen content of 1,8%, nitrogen content of 1,9%, nitrogen content of 2,0%, nitrogen content of 2, 1%, nitrogen content of 2,2%, nitrogen content of 2,3%, nitrogen content of 2,4%, nitrogen content of 2,5% or nitrogen content of 2,6% post to peak-heating.

There is a link between the nitrogen content and the protein content of the mushroom, since amino acid includes nitrogen. Proteins consist of one or more long amino acid chains. The amino acid consists of a carbon skeleton, a side chain, a carboxylic acid group and an amino group. Beside two hydrogen molecules the amino group contains a nitrogen molecule, which limits amino acid and thereby the protein, to the nitrogen content.

The water content of the substrate is approximately 67 % post to peak-heating such as but not limited to water content of 63 %, 64 %,65 %, 66 %, 67 %, 68 %, 69 %, 70 % and/or 71%. In one embodiment, the substrate is mixed together with 0,005% mycelium and stored for three weeks by 24°C post to peak-heating.

The methods

In one aspect, the present invention relates to a method for the production of edible mushroom constituents, said method comprise a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) cool down the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) cool down the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) freeze the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) Freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) Freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) freeze the dried mushrooms d) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) chopping up the mushrooms d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) the removal of contaminants by brushing c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) chopping up the mushrooms c) add an antioxidant d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) add an antioxidant c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) Freeze the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) Freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cooling down the dried mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cooling down the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cooling down the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms exposed to ultraviolet germicidal irradiation (UVGI) and thereby containing vitamin D b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cooling down the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) d) cool down the dried mushrooms e) Freeze the dried mushrooms f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) e) cool down the dried mushrooms f) Freeze the dried mushrooms g) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) add an antioxidant f) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) g) cool down the dried mushrooms h) Freeze the dried mushrooms i) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) chopping up the mushrooms d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) Freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) add an antioxidant e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing industrial cultivated mushrooms b) a washing step by water + ozone c) the removal of contaminants by brushing d) chopping up the mushrooms e) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) f) cool down the dried mushrooms g) freeze the dried mushrooms h) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid d) add antioxidant e) dehydrate the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid d) add antioxidant thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add liquid d) dehydrate the mushrooms

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add antioxidant thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise of a) providing dried mushrooms with water content 0% - 10% b) comminute the dried mushrooms c) add antioxidant d) dehydrate the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . In one embodiment, the present invention relates to a method for the production of edible mushroom constituents, said method comprise in the sequential order of a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In one embodiment, the invention relates to a method for the production of edible mushroom constituents, said method comprise a) providing industrial cultivated mushrooms b) optionally washing the mushrooms with water c) optionally disinfect the mushroom with ultraviolet germicidal irradiation (UVGI) d) optionally chopping the mushrooms to fragments e) dehydrating the mushrooms to a dry matter content of 50 % - 70 % (water content of 30 % - 50 %) f) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

In another embodiment, the invention relates to a method for the production of mushroom constituents, said method comprise a) providing industrial cultivated mushrooms subjected to UVB light b) optionally washing the mushrooms with water c) optionally disinfect the mushroom with ultraviolet germicidal irradiation (UVGI) d) optionally chopping the mushrooms to fragments e) dehydrating the chopped mushrooms to a dry matter content of 50-70% (water content of 30-50%) f) comminute the chopped dehydrated mushrooms thereby obtaining mushroom constituents comprising vitamin D and having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

Harvesting The industrial edible mushrooms of the invention can be harvested with machinery or by hand.

Although hand-picking is a lot of work, it offers the best guarantee that the mushrooms will be removed from the beds undamaged. Handpicking typically brings 25-40 kg/m ² in two flushes and a picker harvests between 30 and 35 kilos of mushrooms in an hour.

Harvesting the mushrooms mechanically is a much faster process. A harvesting machine is able to cut 15-35 kg/m ² , and harvests about 200 kilos of mushrooms in an hour including a preparatory setup and packing up the machinery after the harvest.

Disinfection

It is advantageous to ensure that the mushrooms do not carry dirt and/or any pathogen bacteria's, such as but not limited to Campylobacter and e-coli.

Vibratory platform

In one embodiment, dirty and other undesirable bodies are removed by mechanical means. In one embodiment, the mechanical means is a vibratory platform. Washing

In industrial settings the mushrooms are often washed with water. There can be some disadvantages by exposing the mushrooms to water regarding the quality, for instants brown coloration, absorption of water in the mushrooms and decrease of shelf life.

The present inventors prescribe that the mushrooms are picked from the beds when they are immature, meaning the cap has not open up and still is attached to the stem, and thereby not making the slats visible/exposed to water. Furthermore, the present inventors have decreased the period of time the mushrooms are exposed to water, and lowered the water temperature to influence the mushroom quality for better chewing effect, mouth feel and color.

In order to prevent brown coloration, absorption of water and decreased shelf life, the method of the present invention expose the mushrooms to cold water, having a temperature below 20 °C, such as, but not limited to a temperature of 1 degree Celsius, 2 degree Celsius, 3 degree Celsius, 4 degree Celsius, 5 degree Celsius, 6 degree Celsius, 7 degree Celsius, 8 degree Celsius, 9 degree Celsius, 10 degree Celsius, 11 degree Celsius, 12 degree Celsius, 13 degree Celsius, 14 degree Celsius, 15 degree Celsius, 16 degree Celsius, 17 degree Celsius, 18 degree Celsius, 19 degree Celsius and/or 20 °C.

To prevent up water, the mushrooms are exposed to cold water for approximately 60 seconds.

In one embodiment, the mushrooms are exposed to cold water between 10 - 120 seconds, such as but not limited to 10 seconds, 11 seconds, 12 seconds, 13 seconds, 14 seconds, 15 seconds, 16 seconds, 17 seconds, 18 seconds, 19 seconds, 20 seconds, 21 seconds, 22 seconds, 23 seconds, 24 seconds, 25 seconds, 26 seconds, 27 seconds, 28 seconds, 29 seconds, 30 seconds, 31 seconds, 32 seconds, 33 seconds, 34 seconds, 35 seconds, 36 seconds, 37 seconds, 38 seconds, 39 seconds, 40 seconds, 41 seconds, 42 seconds, 43 seconds, 44 seconds, 45 seconds, 46 seconds, 47 seconds, 48 seconds, 49 seconds, 50 seconds 51 seconds, 52 seconds, 53 seconds, 54 seconds, 55 seconds, 56 seconds, 57 seconds, 58 seconds, 59 seconds, 60 seconds, 61 seconds, 62 seconds, 63 seconds, 64 seconds, 65 seconds, 66 seconds, 67 seconds, 68 seconds, 69 seconds, 70 seconds, 71 seconds, 72 seconds, 73 seconds, 74 seconds, 75 seconds, 76 seconds, 77 seconds, 78 seconds, 79 seconds, 80 seconds, 81 seconds, 82 seconds, 83 seconds, 84 seconds, 85 seconds, 86 seconds, 87 seconds, 88 seconds, 89 seconds, 90 seconds, 91 seconds, 92 seconds, 93 seconds, 94 seconds, 95 seconds, 96 seconds, 97 seconds, 98 seconds, 99 seconds, 100 seconds, 101 seconds, 102 seconds, 103 seconds, 104 seconds, 105 seconds, 106 seconds, 107 seconds, 108 seconds, 109 seconds, 110 seconds, 111 seconds, 112 seconds, 113 seconds, 114 seconds, 115 seconds, 116 seconds, 117 seconds, 118 seconds, 119 seconds and/or 120 seconds. In one embodiment, the mushrooms are exposed to cold water in ranges between 10- 20 seconds, 20-30 seconds, 30-40 seconds 40-50 seconds, 50-60 seconds, 60-70 seconds, 70-80 seconds, 80-90 seconds, 90-100 seconds, 100-110 seconds and/or 110-120 seconds. In one embodiment, the mushrooms are washed in water with the proviso that water temperature does not exceed 20°C.

In one embodiment, the mushrooms are washed in water with the proviso that water temperature is 2°C.

In one embodiment, the mushrooms are washed in water with the proviso that water temperature does not exceed 3°C.

In one embodiment, the mushrooms are washed in water with the proviso that water temperature does not exceed 4°C.

In one embodiment, the mushrooms are washed in water with the proviso that water temperature does not exceed 5°C. In one embodiment, the mushrooms are washed in water with the proviso that water temperature does not exceed 6°C.

Adding ozone to the water is a way to disinfect the mushrooms. Ozone is known to break down microorganism e.g. bacteria, viruses and fungus spores. There is a link between the concentration of ozone in the water and effect of breaking down microorganism. With an exposure for 4-5 minutes 1 mg/l ozone will reduce the bacteria count with 99%. In one embodiment, the mushrooms are washed in a resolution of water and ozone. In one embodiment, the mushrooms are washed in water with lmg/l ozone.

In one embodiment, the mushrooms are washed in water with 2mg/l ozone. In one embodiment, the mushrooms are washed in water with 3mg/l ozone. In one embodiment, the mushrooms are washed in water with 4mg/l ozone. In one embodiment, the mushrooms are washed in water with 5mg/l ozone. In one embodiment, the mushrooms are washed in water with 6mg/l ozone.

In one embodiment, the mushrooms are washed in water with 7mg/l ozone.

In one embodiment, the mushrooms are washed in water with 8mg/l ozone. In one embodiment, the mushrooms are washed in water with 9mg/l ozone.

In one embodiment, the mushrooms are washed in water with lOmg/l ozone.

In one embodiment, mushrooms are entering a shaking platform that removes contaminant bodies among the mushrooms, followed by approximately 50 seconds' exposure to cold water having approximately 5 degrees' Celsius. The water is made turbulent with nozzles spraying and a spiral that slowly moves the mushrooms forward. In one embodiment, after the wash, the mushrooms are transferred to a conveyer belt that flushes and blow air to remove water from the mushrooms.

It is preferable not to alter the fresh mushrooms texture prior to the commuting. Preferable this can be achieved by selecting immature mushrooms, although mature mushrooms also can be used. Alternative or additional disinfection can also be used by means such as heat, chemicals, microwaves and/or radiation. Again, it is preferable not to damage the mushrooms appearance and quality. In one embodiment, the disinfection can be provided by short pasteurisation; inducing to a temperature above 63 'C, steaming or shortly boiling the mushrooms, HTST (high- temperature, short time) heated to 72 °C for 15 second, and/or UHT (ultra-heat- treating) at a temperature of 140 °C for four seconds. Whatever disinfection means chosen, it is desirable to avoid affecting the colour and texture, and thus the mushrooms of the invention are preferably not blanched, e.g. cooked in boiling water for 30 - 120 seconds.

Microwave disinfection

Microwaves have recently been introduced as an alternative for the industrial blanching of mushrooms. However, the direct application of microwave energy to entire mushrooms is limited by the important temperature gradients generated within the samples during heating, which can produce internal water vaporization and associated damage to the mushrooms texture.

A microwave applicator has been developed, whereby irradiation conditions can be regulated and the heating process monitored. Whole edible mushrooms (Agaricus bisporus) were blanched by conventional, microwave, and combined heating methods to optimize the rate of PPO inactivation.

A combined microwave and water bath treatment has achieved complete PPO inactivation in a short time. Both the loss of antioxidant content and the increase of browning were minor in the samples treated with this combined method, when compared to the control. This reduction in processing time also decreased mushroom weight loss and shrinkage.

In one embodiment, the washing step is combined with microwave to reduce handling time. Other disinfection step

Preferably, the mushrooms are disinfected by use of UV-light and/or ozone.

In one embodiment, the industrial cultivated mushrooms of the present invention are disinfected by ozone, e.g. induced to the air, given that radiation waves below 200 nm forms ozone, or inducing to the water that the mushrooms are exposed to.

"CT" is the product of "residual disinfectant concentration" (C) in mg/l, and the corresponding "disinfectant contact time" (T) in minutes. In other words, for ozone CT, it is the dissolved ozone concentration multiplied by the contact time (1 mg/l = 1 PPM).

Some sanitizing treatments with ozone can be accomplished very quickly, but some treatments will require sufficient ozone in the water along with an adequate contact time. This contact time is required for the dissolved ozone to oxidize organic contaminants and to disinfect the water.

The concentration can be either held constant while the time is varied, or visa-versa, to assure a given level of disinfection is obtained.

For example, a CT value of 1.6, this means the dosage rate is 1.6 mg/l minutes. The operator has a choice of ozonizing at 0.2 PPM for 8 minutes or 0.4 PPM for 6 minutes. The aim is that the final CT is 1.6. In one embodiment, the CT of ozone in the present invention is 0,1 PPM, 0,2 PPM, 0,3 PPM, 0,4 PPM, 0,5 PPM, 0,6 PPM, 0,7 PPM, 0,8 PPM, 0,9 PPM, 1,0 PPM, 1,1 PPM, 1,2 PPM, 1,3 PPM, 1,4 PPM, 1,5 PPM, 1,6 PPM, 1,7 PPM, 1,8 PPM, 1,9 PPM, 2,0 PPM, 2,1 PPM, 2,2 PPM, 2,3 PPM, 2,4 PPM, 2,5 PPM, 2,6 PPM, 2,7 PPM, 2,8 PPM, 2,9 PPM, 3,0 PPM, 3,1 PPM, 3,2 PPM, 3,3 PPM, 3,4 PPM, 3,5 PPM 3,6 PPM, 3,7 PPM, 3,8 PPM, 3,9 PPM and/or 4,0 PPM.

In another embodiment, the disinfection step is provided by ultraviolet germicidal irradiation (UVGI). The range of 280-185 nanometres (nm) is germicidal, and can be advantageously used to provide an enhanced anti-microbial effect. To be effective, it is preferable that the UV-C light irradiates all the surface of the mushrooms. The UV-C doses of 280 nm - 185 nm can be varied such as, but not limited to doses of 280 nm, 279 nm, 278 nm, 277 nm, 276 nm, 275 nm, 274 nm, 273 nm, 272 nm, 271 nm, 270 nm, 269 nm, 268 nm, 267 nm, 266 nm, 265 nm, 264 nm, 263 nm, 262 nm, 261 nm, 260 nm, 259 nm, 258 nm, 257 nm, 256 nm, 255 nm, 254 nm, 253 nm, 252 nm, 251 nm, 250 nm, 249 nm, 248 nm, 247 nm, 246 nm, 245 nm, 244 nm, 243 nm, 242 nm, 241 nm, 240 nm, 239 nm, 238 nm, 237 nm, 236 nm, 235 nm, 234 nm, 233 nm, 232 nm, 231 nm, 230 nm, 229 nm, 228 nm, 227 nm, 226 nm, 225 nm, 224 nm, 223 nm, 222 nm, 221 nm, 220 nm, 219 nm, 218 nm, 217 nm, 216 nm, 215 nm, 214 nm, 213 nm, 212 nm, 211 nm, 210 nm, 209 nm, 208 nm, 207 nm, 206 nm, 205 nm, 204 nm, 203 nm, 202 nm, 201 nm, 200 nm, 199 nm, 198 nm, 197 nm, 196 nm, 195 nm, 194 nm, 193 nm, 192 nm, 191 nm, 190 nm, 189 nm, 188 nm, 187 nm, 186 nm and/or 185 nm.

UV-C doses of 0.45-3.15 kJ m- ² resulted in 0.67-1.13 log CFU g ^_1 reduction of E. 0157 : 1-17 inoculated on mushroom cap surfaces. UV-C radiation also reduced total aerobic plate counts by 0.63-0.89 log CFU g ^{_ 1} on the surface of mushrooms.

The UV-C doses of the present invention is in the range of 0.01-5.00 kJ m- ² is such as, but not limited to 0.01 kJ m- ² , 0.02 kJ m- ² , 0.03 kJ m- ² , 0.04 kJ m- ² , 0.05 kJ m- ² , 0.06 kJ m- ² , 0.07 kJ m- ² , 0.08 kJ m- ² , 0.09 kJ m- ² , 0.10 kJ m- ² , 0.11 kJ m- ² , 0.12 kJ m- ² , 0.13 kJ m- ² , 0.14 kJ m- ² , 0.15 kJ m- ² , 0.16 kJ m- ² , 0.17 kJ m- ² , 0.18 kJ m- ² , 0.19 kJ m- ² , 0,20 kJ m- ² , 0.21 kJ m- ² , 0.22 kJ m- ² , 0.23 kJ m- ² , 0.24 kJ m- ² , 0.25 kJ m- ² , 0.26 kJ m- ² , 0.27 kJ m- ² , 0.28 kJ m- ² , 0.29 kJ m- ² , 0.30 kJ m- ² , 0.31 kJ m- ² , 0.32 kJ m- ² ,0.33 kJ m- ² , 0.34 kJ m- ² , 0.35 kJ m- ² , 0.36 kJ m- ² , 0.37 kJ m- ² , 0.38 kJ m- ² , 0.39 kJ m- ² , 0.40 kJ m- ² , 0.41 kJ m- ² , 0.42 kJ m- ² , 0.43 kJ m- ² , 0.44 kJ m- ² ,

0.45 kJ m- ² , 0.46 kJ m- ² , 0.47 kJ m- ² , 0.48 kJ m- ² , 0.49 kJ m- ² , 0,50 kJ m- ² , 0.51 kJ m- ² , 0.52 kJ m- ² , 0.53 kJ m- ² , 0.54 kJ m- ² , 0.55 kJ m- ² , 0.56 kJ m- ² , 0.57 kJ m- ² , 0.58 kJ m- ² , 0.59 kJ m- ² , 0.60 kJ m- ² , 0.61 kJ m- ² , 0.62 kJ m- ² , 0.63 kJ m- ² , 0.64 kJ m- ² , 0.65 kJ m- ² , 0.66 kJ m- ² , 0.67 kJ m- ² , 0.68 kJ m- ² , 0.69 kJ m- ² , 0.70 kJ m- ² , 0.71 kJ m- ² , 0.72 kJ m- ² , 0.73 kJ m- ² , 0.74 kJ m- ² , 0.75 kJ m- ² , 0.76 kJ m- ² , 0.77 kJ m- ² , 0.78 kJ m- ² , 0.79 kJ m- ² , 0,80 kJ m- ² , 0.81 kJ m- ² , 0.82 kJ m- ² , 0.83 kJ m- ² , 0.84 kJ m- ² , 0.85 kJ m- ² , 0.86 kJ m- ² , 0.87 kJ m- ² , 0.88 kJ m- ² , 0.89 kJ m- ² , 0.90 kJ m- ² , 0.91 kJ m- ² , 0.92 kJ m- ² , 0.93 kJ m- ² , 0.94 kJ m- ² , 0.95 kJ m- ² , 0.96 kJ m- ² , 0.97 kJ m- ² , 0.98 kJ m- ² , 0.99 kJ m- ² , 1.00 kJ m- ² , 1.01 kJ m- ² , 1.02 kJ m- ² , 1.03 kJ m- ² , 1.04 kJ m- ² , 1.05 kJ m- ² , 1.06 kJ m- ² , 1.07 kJ m- ² , 1.08 kJ m- ² , 1.09 kJ m- ² ,

1.10 kJ m- ² , 1.11 kJ m- ² , 1.12 kJ m- ² , 1.13 kJ m- ² , 1.14 kJ m- ² , 1.15 kJ m- ² , 1.16 kJ m- ² , 1.17 kJ m- ² , 1.18 kJ m- ² , 1.19 kJ m- ² , 1,20 kJ m- ² , 1.21 kJ m- ² , 1.22 kJ m- ² , 1.23 kJ m- ² , 1.24 kJ m- ² , 1.25 kJ m- ² , 1.26 kJ m- ² , 1.27 kJ m- ² , 1.28 kJ m- ² , 1.29 kJ m- ² , 1.30 kJ m- ² , 1.31 kJ m- ² , 1.32 kJ m- ² ,1.33 kJ m- ² , 1.34 kJ m- ² , 1.35 kJ m- ² , 1.36 kJ m- ² , 1.37 kJ m- ² , 1.38 kJ m- ² , 1.39 kJ m- ² , 1.40 kJ m- ² , 1.41 kJ m- ² , 1.42 kJ m- ² , 1.43 kJ m- ² , 1.44 kJ m- ² , 1.45 kJ m- ² , 1.46 kJ m- ² , 1.47 kJ m- ² , 1.48 kJ m- ² , 1.49 kJ m- ² , 1,50 kJ m- ² , 1.51 kJ m- ² , 1.52 kJ m- ² , 1.53 kJ m- ² , 1.54 kJ m- ² , 1.55 kJ m- ² , 1.56 kJ m- ² , 1.57 kJ m- ² , 1.58 kJ m- ² , 1.59 kJ m- ² , 1.60 kJ m- ² , 1.61 kJ m- ² , 1.62 kJ m- ² , 1.63 kJ m- ² , 1.64 kJ m- ² , 1.65 kJ m- ² , 1.66 kJ m- ² , 1.67 kJ m- ² , 1.68 kJ m- ² , 1.69 kJ m- ² , 1.70 kJ m- ² , 1.71 kJ m- ² , 1.72 kJ m- ² , 1.73 kJ m- ² , 1.74 kJ m- ² , 1.75 kJ m- ² , 1.76 kJ m- ² , 1.77 kJ m- ² , 1.78 kJ m- ² , 1.79 kJ m- ² , 1,80 kJ m- ² , 1.81 kJ m- ² , 1.82 kJ m- ² , 1.83 kJ m- ² , 1.84 kJ m- ² , 1.85 kJ m- ² , 1.86 kJ m- ² , 1.87 kJ m- ² ,

1.88 kJ m- ² , 1.89 kJ m- ² , 1.90 kJ m- ² , 1.91 kJ m- ² , 1.92 kJ m- ² , 1.93 kJ m- ² , 1.94 kJ m- ² , 1.95 kJ m- ² , 1.96 kJ m- ² , 1.97 kJ m- ² , 1.98 kJ m- ² , 1.99 kJ m- ² , 2.00 kJ m- ² , 2.01 kJ m- ² , 2.02 kJ m- ² , 2.03 kJ m- ² , 2.04 kJ m- ² , 2.05 kJ m- ² , 2.06 kJ m- ² , 2.07 kJ m- ² , 2.08 kJ m- ² , 2.09 kJ m- ² , 2.10 kJ m- ² , 2.11 kJ m- ² , 2.12 kJ m- ² , 2.13 kJ m- ² , 2.14 kJ m- ² , 2.15 kJ m- ² , 2.16 kJ m- ² , 2.17 kJ m- ² , 2.18 kJ m- ² , 2.19 kJ m- ² , 2,20 kJ m- ² , 2.21 kJ m- ² , 2.22 kJ m- ² , 2.23 kJ m- ² , 2.24 kJ m- ² , 2.25 kJ m- ² , 2.26 kJ m- ² , 2.27 kJ m- ² , 2.28 kJ m- ² , 2.29 kJ m- ² , 2.30 kJ m- ² , 2.31 kJ m- ² , 2.32 kJ m- ² , 2.33 kJ m- ² , 2.34 kJ m- ² , 2.35 kJ m- ² , 2.36 kJ m- ² , 2.37 kJ m- ² , 2.38 kJ m- ² , 2.39 kJ m- ² , 2.40 kJ m- ² , 2.41 kJ m- ² , 2.42 kJ m- ² , 2.43 kJ m- ² , 2.44 kJ m- ² , 2.45 kJ m- ² , 2.46 kJ m- ² , 2.47 kJ m- ² , 2.48 kJ m- ² , 2.49 kJ m- ² , 2,50 kJ m- ² , 2.51 kJ m- ² , 2.52 kJ m- ² ,

2.53 kJ m- ² , 2.54 kJ m- ² , 2.55 kJ m- ² , 2.56 kJ m- ² , 2.57 kJ m- ² , 2.58 kJ m- ² , 2.59 kJ m- ² , 2.60 kJ m- ² , 2.61 kJ m- ² , 2.62 kJ m- ² , 2.63 kJ m- ² , 2.64 kJ m- ² , 2.65 kJ m- ² , 2.66 kJ m- ² , 2.67 kJ m- ² , 2.68 kJ m- ² , 2.69 kJ m- ² , 2.70 kJ m- ² , 2.71 kJ m- ² , 2.72 kJ m- ² , 2.73 kJ m- ² , 2.74 kJ m- ² , 2.75 kJ m- ² , 2.76 kJ m- ² , 2.77 kJ m- ² , 2.78 kJ m- ² , 2.79 kJ m- ² , 2,80 kJ m- ² , 2.81 kJ m- ² , 2.82 kJ m- ² , 2.83 kJ m- ² , 2.84 kJ m- ² , 2.85 kJ m- ² , 2.86 kJ m- ² , 2.87 kJ m- ² , 2.88 kJ m- ² , 2.89 kJ m- ² , 2.90 kJ m- ² , 2.91 kJ m- ² , 2.92 kJ m- ² , 2.93 kJ m- ² , 2.94 kJ m- ² , 2.95 kJ m- ² , 2.96 kJ m- ² , 2.97 kJ m- ² , 2.98 kJ m- ² , 2.99 kJ m- ² , 3.00 kJ m- ² , 3.01 kJ m- ² , 3.02 kJ m- ² , 3.03 kJ m- ² , 3.04 kJ m- ² , 3.05 kJ m- ² , 3.06 kJ m- ² , 3.07 kJ m- ² , 3.08 kJ m- ² , 3.09 kJ m- ² , 3.10 kJ m- ² , 3.11 kJ m- ² , 3.12 kJ m- ² , 3.13 kJ m- ² , 3.14 kJ m- ² , 3.15 kJ m- ² , 3.16 kJ m- ² , 3.17 kJ m- ² ,

3.18 kJ m- ² , 3.19 kJ m- ² , 3,20 kJ m- ² , 3.21 kJ m- ² , 3.22 kJ m- ² , 3.23 kJ m- ² , 3.24 kJ m- ² , 3.25 kJ m- ² , 3.26 kJ m- ² , 3.27 kJ m- ² , 3.28 kJ m- ² , 3.29 kJ m- ² , 3.30 kJ m- ² , 3.31 kJ m- ² , 3.32 kJ m- ² , 3.33 kJ m- ² , 3.34 kJ m- ² , 3.35 kJ m- ² , 3.36 kJ m- ² , 3.37 kJ m- ² , 3.38 kJ m- ² , 3.39 kJ m- ² , 3.40 kJ m- ² , 3.41 kJ m- ² , 3.42 kJ m- ² , 3.43 kJ m- ² , 3.44 kJ m- ² , 3.45 kJ m- ² , 3.46 kJ m- ² , 3.47 kJ m- ² , 3.48 kJ m- ² , 3.49 kJ m- ² , 3,50 kJ m- ² , 3.51 kJ m- ² , 3.52 kJ m- ² , 3.53 kJ m- ² , 3.54 kJ m- ² , 3.55 kJ m- ² , 3.56 kJ m- ² , 3.57 kJ m- ² , 3.58 kJ m- ² , 3.59 kJ m- ² , 3.60 kJ m- ² , 3.61 kJ m- ² , 3.62 kJ m- ² , 3.63 kJ m- ² , 3.64 kJ m- ² , 3.65 kJ m- ² , 3.66 kJ m- ² , 3.67 kJ m- ² , 3.68 kJ m- ² , 3.69 kJ m- ² , 3.70 kJ m- ² , 3.71 kJ m- ² , 3.72 kJ m- ² , 3.73 kJ m- ² , 3.74 kJ m- ² , 3.75 kJ m- ² , 3.76 kJ m- ² , 3.77 kJ m- ² , 3.78 kJ m- ² , 3.79 kJ m- ² , 3,80 kJ m- ² , 3.81 kJ m- ² , 3.82 kJ m- ² , 3.83 kJ m- ² , 3.84 kJ m- ² , 3.85 kJ m- ² , 3.86 kJ m- ² , 3.87 kJ m- ² , 3.88 kJ m- ² , 3.89 kJ m- ² , 3.90 kJ m- ² , 3.91 kJ m- ² , 3.92 kJ m- ² , 3.93 kJ m- ² , 3.94 kJ m- ² , 3.95 kJ m- ² , 3.96 kJ m- ² , 3.97 kJ m- ² , 3.98 kJ m- ² , 3.99 kJ m- ² , 4.00 kJ m- ² , 4.01 kJ m- ² , 4.02 kJ m- ² , 4.03 kJ m- ² , 4.04 kJ m- ² , 4.05 kJ m- ² , 4.06 kJ m- ² , 4.07 kJ m- ² , 4.08 kJ m- ² , 4.09 kJ m- ² , 4.10 kJ m- ² , 4.11 kJ m- ² , 4.12 kJ m- ² , 4.13 kJ m- ² , 4.14 kJ m- ² , 4.15 kJ m- ² , 4.16 kJ m- ² , 4.17 kJ m- ² , 4.18 kJ m- ² , 4.19 kJ m- ² , 4,20 kJ m- ² , 4.21 kJ m- ² , 4.22 kJ m- ² , 4.23 kJ m- ² , 4.24 kJ m- ² , 4.25 kJ m- ² , 4.26 kJ m- ² , 4.27 kJ m- ² , 4.28 kJ m- ² , 4.29 kJ m- ² , 4.30 kJ m- ² , 4.31 kJ m- ² , 4.32 kJ m- ² , 4.33 kJ m- ² , 4.34 kJ m- ² , 4.35 kJ m- ² , 4.36 kJ m- ² , 4.37 kJ m- ² , 4.38 kJ m- ² , 4.39 kJ m- ² , 4.40 kJ m- ² , 4.41 kJ m- ² , 4.42 kJ m- ² , 4.43 kJ m- ² , 4.44 kJ m- ² , 4.45 kJ m- ² , 4.46 kJ m- ² , 4.47 kJ m- ² , 4.48 kJ m- ² , 4.49 kJ m- ² , 4,50 kJ m- ² , 4.51 kJ m- ² , 4.52 kJ m- ² , 4.53 kJ m- ² , 4.54 kJ m- ² , 4.55 kJ m- ² , 4.56 kJ m- ² , 4.57 kJ m- ² , 4.58 kJ m- ² , 4.59 kJ m- ² , 4.60 kJ m- ² , 4.61 kJ m- ² , 4.62 kJ m- ² , 4.63 kJ m- ² , 4.64 kJ m- ² , 4.65 kJ m- ² , 4.66 kJ m- ² , 4.67 kJ m- ² , 4.68 kJ m- ² , 4.69 kJ m- ² , 4.70 kJ m- ² , 4.71 kJ m- ² , 4.72 kJ m- ² , 4.73 kJ m- ² , 4.74 kJ m- ² , 4.75 kJ m- ² , 4.76 kJ m- ² , 4.77 kJ m- ² , 4.78 kJ m- ² , 4.79 kJ m- ² , 4,80 kJ m- ² , 4.81 kJ m- ² , 4.82 kJ m- ² , 4.83 kJ m- ² , 4.84 kJ m- ² , 4.85 kJ m- ² , 4.86 kJ m- ² , 4.87 kJ m- ² , 4.88 kJ m- ² , 4.89 kJ m- ² , 4.90 kJ m- ² , 4.91 kJ m- ² , 4.92 kJ m- ² , 4.93 kJ m- ² , 4.94 kJ m- ² , 4.95 kJ m- ² , 4.96 kJ m- ² , 4.97 kJ m- ² , 4.98 kJ m- ² , 4.99 kJ m- ² and/or 5.00 kJ m- ² .

C ?opp/ ^' ng After the washing and/or disinfection steps described above, the mushrooms may be chopped or sliced, which can be performed in various ways, e.g. such as using a grate or a Wakker slicer (Dutch Tech-Source).

Chopping the mushrooms prior to the dehydration step may reduce the handling time for the achieving the desired dehydration. Again, the focus is not to substantially alter or damage the mushrooms appearance and quality prior to the comminute step.

The chopping can be provided by driving the mushrooms towards cutting blades, preferably a slicer optimized for fresh dry mushrooms e.g. a DTS Slicer, where for example, the mushrooms are carried on a conveyer belt and towards rotating blades. The distance between the blades can be changed to slice the mushrooms in any thickness. In one embodiment, the mushrooms are first cut into slices. The sliced mushrooms may then continue to be further sliced into sticks by another set of blades.

In one embodiment, the mushrooms are slices down to a width of 3-10 mm.

Thus, the width of the chopped mushrooms is 3-10 mm thick such as but not limited to 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm and/or 10 mm. In one embodiment the mushrooms are cut into sticks measuring; 3-10 mm x 3-10 mm x 3-60 mm. (Width x height x length).

The width of the chopped mushrooms may be a width interval such as of 3-4 mm, 3-5 mm, 3-6 mm, 3-7 mm, 3-8 mm, 3-9 mm, 3-10 mm, 4-5 mm, 4-6 mm, 4-7 mm, 4-8 mm, 4-9 mm, 4-10 mm 5-6 mm, 5-7 mm, 5-8 mm, 5-9 mm, 5-10 mm, 6-7 mm, 6-8 mm, 6-9 mm, 6-10 mm, 7-8 mm, 7-9 mm, 7-10 mm, 8-9 mm, 8-10 mm and/or 9-10 mm.

The height of the chopped mushrooms is such as but not limited to 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm and/or 10 mm. Not limited by a height interval such as of 3-4 mm, 3-5 mm, 3-6 mm, 3-7 mm, 3-8 mm, 3-9 mm, 3-10 mm, 4-5 mm, 4-6 mm, 4-7 mm, 4-8 mm, 4-9 mm, 4-10 mm 5-6 mm, 5-7 mm, 5-8 mm, 5-9 mm, 5-10 mm, 6-7 mm, 6-8 mm, 6-9 mm, 6-10 mm, 7-8 mm, 7-9 mm, 7-10 mm, 8-9 mm, 8- 10 mm and/or 9-10 mm.

The length of the chopped mushrooms can be e.g. 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, 15 mm, 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, 21 mm, 22 mm, 23 mm, 24 mm, 25 mm, 26 mm, 27 mm, 28 mm, 29 mm, 30 mm, 31 mm, 32 mm, 33 mm, 34 mm, 35 mm, 36 mm, 37 mm, 38 mm, 39 mm, 40 mm, 41 mm, 42 mm, 43 mm, 44 mm, 45 mm, 46 mm, 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, 52 mm, 53 mm, 54 mm, 55 mm, 56 mm, 57 mm, 58 mm, 59 mm and/or 60 mm.

Such as but not limited to a length interval of 3-5 mm, 5-7 mm, 7-9 mm, 11-13 mm, 13-15 mm, 15-17 mm, 17-19 mm, 19-21 mm, 21-23 mm, 23-25 mm, 25-27 mm, 27- 29 mm, 29-31 mm, 31-33 mm, 33-35 mm, 35-37 mm, 37-39 mm, 39-41 mm, 41-43 mm, 43-45 mm, 45-47 mm, 47-49 mm, 49-51 mm, 51-53 mm, 53-55 mm, 57-57 mm and/or 57-60 mm.

Also, it is possible to randomly chop up the mushrooms, to produce different pieces in a variety of forms. When dividing the mushrooms, this can be done with all kinds of rotating blades, pulsing blades, be chopped up or pressed through blades.

Chopping the mushrooms may reduce the time of dehydrating them. Dehydration step / rehydration

The mushrooms should be dehydrated to a water content of 30% - 50% prior to the comminute step. However, if already dried mushrooms are provided, the comminute step may be before rehydrating the mushrooms. In one embodiment dried mushrooms are provided and a liquid, for instant water and/or lemon or other liquid containing antioxidants is added in the comminute step to avoid pulverisation of the dried mushrooms. The constituents are produced when rehydrated to a water content of 30% - 50% and a size 0,08mm ³ -540mm ³ . The best results were achieved at water content of 35% - 42% and dry matter of 58 % - 65 %, however water content of 30% - 50% and a dry matter o 50 % -70 %, can be used.

Thus, in one embodiment the water content of the constituents is between 30-50%, such as but not limited to 30 %, 31 %, 32 %, 33 %, 34 %, 35 %, 36 %, 37 %, 38 %, 39 %, 40 %, 41 %, 42 %, 43 %, 44 %, 45 %, 46 %, 47 %, 48 %, 49 % and/or 50 %.

And the dry matter of the constituents is in one embodiment between 50-70%, such as but not limited to 50 %, 51 %, 52 %, 53 %, 54 %, 55 %, 56 %, 57 %, 58 %, 59 %, 60 %, 61 %, 62 %, 63 %, 64 %, 65 %, 66 %, 67 %, 68 %, 69 % and/or 70 %.

It is possible to make the commuting prior to the dehydration step, but to obtain the preferred functionality of the constituents, the mushrooms should have a water content of less than 50%, when the commuting is applied. The mushrooms can be e.g. dried at a wide temperature range, the higher

temperature, the faster dehydration, but also with higher risk of burning the mushrooms, so they appear dark. The dark appearance is not a preferred

embodiment.

The humidity also plays a significant roll regarding the drying temperature compared to the colouration of the mushrooms.

The mushrooms can be dried by all sorts of drying equipment e.g. ; convection drying, vacuum drying, bed dryers, drum drying, freeze drying, shelf dryers, spray drying, infrared radiation drying, sunlight, household oven, roasting ovens, conveyor ovens and commercial food dehydrators.

The mushrooms can be dried at a surface temperature of the mushroom between 20 °C to 100 °C, such as but not limited to to 100 °C, 99 °C, 98 °C, 97 °C, 96 °C, 95 °C, 94 °C, 93 °C, 92 °C, 91 °C, 90 °C, 89 °C, 88 °C, 87 °C, 86 °C, 85 °C, 84 °C, 83 °C, 82 °C, 81 °C, 80 °C, 79 °C, 78 °C, 77 °C, 76 °C, 75 °C, 74 °C, 73 °C, 72 °C, 71 °C, 70 °C, 69 °C, 68 °C, 67 °C, 66 °C, 65 °C, 64 °C, 63 °C, 62 °C, 61 °C60 °C, 59 °C, 58 °C, 57 °C, 56 °C, 55 °C, 54 °C, 53 °C, 52 °C, 51 °C, 50 °C, 49 °C, 48 °C, 47 °C, 46 °C, 45 °C, 44 °C, 43 °C, 42 °C, 41 °C, 40 °C, 39 °C, 38 °C, 37 °C, 36 °C, 35 °C, 34 °C, 33 °C, 32 °C, 31 °C, 30 °C, 29 °C, 28 °C, 27 °C, 26 °C, 25 °C, 24 °C, 23 °C, 22 °C, 21 °C, and/or 20 °C.

The mushrooms may also be freeze dried at temperatures between minus 10 to minus 30 °C, such as but not limited to -30 °C, -29 °C, -27 °C, -26 °C, -25 °C, -24 °C, -23 °C, -22 °C, -21 °C, -20 °C, -19 °C, -18 °C, -17 °C, -16 °C, -15 °C, -14 °C, - 13 °C, - 12 °C, -11 °C, and/or -10 °C.

In one preferred embodiment, the dehydration is provided by heating with a surface temperature of the mushrooms in a temperature range from 20°C to 80°C.

In one embodiment, the dehydration is provided by vacuum drying the mushrooms in a temperature of 0-100 'C. In one embodiment, the dehydration is provided by heating the mushrooms in a temperature of 30-40 'C. In one embodiment, the dehydration is provided by heating the mushrooms in a temperature of 40-50°C.

In one embodiment, the dehydration is provided by heating the mushrooms in a temperature of 50-60°C.

In one embodiment, the dehydration is provided by heating the mushrooms with hot air at 160°C - 180°C In one embodiment, the dehydration is provided by heating the mushrooms with hot air at 160°C - 180°C and a mushroom surface temperature 50°C - 60°C

In one embodiment, the dehydration is provided by heating the mushrooms with hot air at 160°C - 180°C and a mushroom surface temperature 50°C - 60°C for 40 minutes on a conveyor belt.

In one embodiment, heating the mushrooms with hot air at 175°C and a mushroom surface temperature 56°C for 40 minutes on a conveyor belt provides the dehydration. In one embodiment, heating the mushrooms with hot air at 175°C and a mushroom surface temperature 56°C for 40 minutes on a conveyor belt provides the dehydration with an effect of 24kWh.

In one embodiment, heating the mushrooms with hot air at 175°C and a mushroom surface temperature 56°C for 40 minutes on a conveyor belt provides the dehydration with an effect of 24kWh and 8,66 kg fresh mushroom per square meter.

Following the dehydration the dried mushrooms must be cooled down to room temperature or lower. For long time storage it is preferable to freeze down the dried mushrooms.

In one embodiment the dried mushrooms is frozen down and the frozen dried mushrooms is comminute to produce the constituents. In one embodiment the dried mushrooms is cooled down to room temperature or lower before comminute to produce the constituents. For long-term storage, it may be advantageous to freeze the constituents. Further dehydrate the constituents to water content below 30% by an additional dehydration step is also possible. Typically, such additionally dehydration step provides

constituents having water contents below 20%, 15%, 10% or as low as 0 %.

In another embodiment, mushrooms dehydrated below 30% water content, should be rehydrated to meet a water content of 30% - 50%.

In another embodiment, mushrooms dehydrated below 30% water content, should be rehydrated once more dehydrated to a water content of 30% - 50% prior to the comminute step. As disclosed in Example 6 the mushrooms can be rehydrated in any kind of liquid with or without antioxidants, for example water, lemon, blended tomatoes, vinegar or juice, and afterwards dried to water content of 30% - 50%. The combination with other flavours such as but not limited to blended vegetables or juices adds further flavours to the mushroom constituents as well as adding antioxidants inhibits oxidation and thereby prolong the shelf life.

Humidity

In the process of drying the mushrooms, the humidity plays a role. Microorganism needs water to grow; therefor it is preferable to have a relative low humidity, when drying, because this will affect the surface e.g. the colour of the mushrooms.

A wet mushroom surface increases the risk of enzymatic browning, oxidation and growth of undesirable microorganism.

There is a conversely link between humidity and drying temperature, meaning that a lower humidity gives the opportunity of raising the drying temperature, and thereby reducing the drying time of the mushrooms, without reducing the quality and the shelf life of the mushrooms. When drying with hot air there is a link between a higher temperature and the need for additional wind to remove the water from the surface from the mushrooms. When the wind power is to low compared to the temperature, the water is not removed effectively and the water on the surface of the mushroom will promote undesirable browning of the mushrooms.

In one embodiment, the surface temperature of the mushrooms was 56°C and the humidity was below 60 %. In one embodiment, the drying temperature was 175°C and the wind power was one meter per second. Comminute

Subsequently to reaching the right dry matter / water content, the constituents can be comminute to achieve a size between 0,08 mm ³ - 540mm ³ .

It may be preferred to comminute the mushrooms after the dehydration step. It may be preferred to cool down and freeze the mushrooms before comminution of the mushrooms

In one embodiment the dried mushrooms were cooled down to 5°C before comminute. In one embodiment the dried mushrooms were frozen at - 18°C before comminute.

When the constituents are frozen when comminute the colour tends to stay the same. Also when mixing the frozen constituents with other ingredients the constituents function as temperature lowering, which may be preferred in a food production.

The comminute may provided by a blade grinder, regulated by cutting them with rotating or pulsing blades, by chopping them up or pressing them through blades, to produce constituents. In the examples, the comminute was done by PHILIPS DAILY COLLECTION FOOD PROCESSOR- HR7627 for 15 seconds at 1900 rpm and thereby producing a size of 0,08 mm ³ - 540 mm ³ of the constituents.

The size of the constituents is important to achieved the functional properties of the constituents, thus in one embodiment the size of the constituents is between 0,08 mm ³ - 540mm ³ , such as but not limited to 0,08 mm ³ - 1,0 mm ³ , 1,0 mm ³ - 2,0 mm ³ , 2,0 mm ³ - 3,0 mm ³ , 3,0 mm ³ - 4,0 mm ³ , 4,0 mm ³ - 5,0 mm ³ , 5,0 mm ³ - 6,0 mm ³ - 6,0 mm ³ - 7,0 mm ³ , 7,0 mm ³ - 8,0 mm ³ , 8,0 mm ³ - 9,0 mm ³ , 9,0 mm ³ - 10,0 mm ³ , 10,0 mm ³ - 11,0 mm ³ , 11,0 mm ³ - 12,0 mm ³ , 12,0 mm ³ - 13 mm ³ , 13,0 - 14,0 mm ³ ' 14,0 mm ³ - 15,0 mm ³ , 15,0 mm ³ - 16,0 mm ³ , 16,0 mm ³ - 17,0 mm ³ , 17,0 mm ³ - 18,0 mm ³ , 18,0 mm ³ - 19,0 mm ³ , 19,0 mm ³ - 20,0 mm ³ , 20,0 mm ³ - 21,0 mm ³ - 21,0 mm ³ - 22,0 mm ³ , 22,0 mm ³ - 23,0 mm ³ , 23,0 mm ³ - 24,0 mm ³ , 24,0 mm ³ - 25,0 mm ³ , 25,0 mm ³ - 26,0 mm ³ , 26,0 mm ³ - 27,0 mm ³ , 27,0 mm ³ - 28,0 mm ³ , 28,0 mm ³ - 29,0 mm ³ , 29,0 mm ³ - 30,0 mm ³ , 30 mm ³ - 31,0 mm ³ , 31,0 mm ³ - 32,0 mm ³ , 32,0 mm ³ - 33 mm ³ , 33,0 - 34,0 mm ³ ' 34,0 mm ³ - 35,0 mm ³ , 35,0 mm ³ - 36,0 mm ³ , 36,0 mm ³ - 37,0 mm ³ , 37,0 mm ³ - 38,0 mm ³ , 38,0 mm ³ - 39,0 mm ³ , 39,0 mm ³ - 40,0 mm ³ , 40,0 mm ³ - 41,0 mm ³ , 24,0 mm ³ - 42,0 mm ³ , 42,0 mm ³ - 43,0 mm ³ , 43,0 mm ³ - 44,0 mm ³ , 44,0 mm ³ - 45,0 mm ³ , 45,0 mm ³ - 46,0 mm ³ , 46,0 mm ³ - 47,0 mm ³ , 47,0 mm ³ - 48,0 mm ³ , 48,0 mm ³ - 49,0 mm ³ , 49,0 mm ³ - 50,0 mm ³ 50,0 mm ³ - 51,0 mm ³ , 51,0 mm ³ - 52,0 mm ³ , 52,0 mm ³ - 53 mm ³ , 53,0 - 54,0 mm ³ ' 54,0 mm ³ - 55,0 mm ³ , 55,0 mm ³ - 56,0 mm ³ , 56,0 mm ³ - 57,0 mm ³ , 57,0 mm ³

- 58,0 mm ³ , 58,0 mm ³ - 59,0 mm ³ , 59,0 mm ³ - 60,0 mm ³ , 60,0 mm ³ - 61,0 mm ³ , 61,0 mm ³ - 62,0 mm ³ , 62,0 mm ³ - 63,0 mm ³ , 63,0 mm ³ - 64,0 mm ³ , 64,0 mm ³ - 65,0 mm ³ , 65,0 mm ³ - 66,0 mm ³ , 66,0 mm ³ - 67,0 mm ³ , 67,0 mm ³ - 68,0 mm ³ , 68,0 mm ³ - 69,0 mm ³ , 69,0 mm ³ - 70,0 mm ³ - 70 mm ³ , 71,0 mm ³ - 71,0 mm ³ - 72,0 mm ³ , 72,0 mm ³ - 73 mm ³ , 73,0 - 74,0 mm ³ ' 74,0 mm ³ - 75,0 mm ³ , 75,0 mm ³

- 76,0 mm ³ , 76,0 mm ³ - 77,0 mm ³ , 77,0 mm ³ - 78,0 mm ³ , 78,0 mm ³ - 79,0 mm ³ , 79,0 mm ³ - 80,0 mm ³ , 80,0 mm ³ - 81,0 mm ³ , 81,0 mm ³ - 82,0 mm ³ , 82,0 mm ³ - 83,0 mm ³ , 83,0 mm ³ - 84,0 mm ³ , 84,0 mm ³ - 85,0 mm ³ , 85,0 mm ³ - 86,0 mm ³ , 86,0 mm ³ - 87,0 mm ³ , 87,0 mm ³ - 88,0 mm ³ , 88,0 mm ³ - 89,0 mm ³ , 89,0 mm ³ - 90,0 mm ³ , 90 mm ³ - 91,0 mm ³ , 91,0 mm ³ - 92,0 mm ³ , 92,0 mm ³ - 93 mm ³ , 93,0 - 94,0 mm ³ ' 94,0 mm ³ - 95,0 mm ³ , 95,0 mm ³ - 96,0 mm ³ , 96,0 mm ³ - 97,0 mm ³ , 97,0 mm ³ - 98,0 mm ³ , 98,0 mm ³ - 99,0 mm ³ , 99,0 mm ³ - 100 mm ³ .

In one embodiment the constituents is 0,08 mm ³ - 10 mm ³

In one embodiment the constituents is 10 mm ³ - 20 mm ³

In one embodiment the constituents is 20 mm ³ - 30 mm ³

In one embodiment the constituents is 30 mm ³ - 40 mm ³

In one embodiment the constituents is 40 mm ³ - 50 mm ³

In one embodiment the constituents is 50 mm ³ - 60 mm ³

In one embodiment the constituents is 60 mm ³ - 70 mm ³ In one embodiment the constituents is 70 mm ³ - 80 mm ³ In one embodiment the constituents is 80 mm ³ - 90 mm ³ In one embodiment the constituents is 90 mm ³ - 100 mm ³ In one embodiment the constituents is 100 mm ³ - 200 mm ³ In one embodiment the constituents is 200 mm ³ - 300 mm ³

In one embodiment the constituents is 300 mm ³ - 400 mm ³ In one embodiment the constituents is 400 mm ³ - 540 mm ³ Antioxidants

In order to avoid browning antioxidant can be added, for instants lemon containing ascorbic acid an antioxidant also known a vitamin C.

In one embodiment an antioxidant in the form of lemon juice is added to the mushrooms before the drying step.

In one embodiment an antioxidant in the form of lemon juice is added to the dried mushrooms before the comminute step.

In one embodiment an antioxidant in the form of lemon juice is added to the mushrooms after the comminute step.

Freezing step

The constituents contain 30-50 % water and are therefore perishable. To prolong the shelf time the dried mushroom can be frozen before comminuting or the constituents can be frozen. In one embodiment, the constituents are frozen in an industrial freezer typically having a temperature of - 18°C.

In one embodiment, the dried mushrooms are frozen in an industrial freezer typically having a temperature of - 18°C.

It is important that in the process of freezing, the constituents do not contain water on the surface, because this will mean that water will be present on the constituents, when they are thawed and thereby impaired quality.

In the case where the surface of the constituents is wet, it will promote bacteria's and enzymes that break down the constituents and reduce the quality. To avoid this it is important to cool or freeze down the dried mushrooms or constituents, and preferably under conditions not adding any water.

UV light induced vitamin D step

Regular commercially grown mushrooms, which are not specifically subjected to UV light contain moderate levels of vitamin D. Exposing these mushrooms to as little as 1-2 seconds of UV light after harvesting increases vitamin D content while retaining the remaining nutrients and appearance of the mushrooms.

In one embodiment, a step involving post-harvest exposure to pulsed UV light can increase the vitamin D content in the mushrooms. The UV treatment is capable of increasing the vitamin D level to between 5pg and 40Mg/100g FW of mushrooms with a precision of approximately 12%. The applicant has optimised the UV treatment to result in mushrooms with average vitamin D levels up to or less than lOpg/lOOg FW.

Briefly, chopped or whole mushrooms are placed in an open top container, which is then passed under a UV-light source. The UV treatment is carried out in a controlled environment that results in each punnet of mushrooms being exposed to a defined number of pulses at a set distance from the light source that reproducibly delivers approximately 50 J/m ² . Without wishing to be bound by a particular theory, it is believed that exposure of mushrooms to UV radiation promotes the conversion of ergosterol within the mushrooms to vitamin D2. UV radiation that can be used include UV-A (e.g., long wavelengths in the range of about 315 nm to about 400 nm), UV-B (e.g., medium wavelengths in the range of about 280 nm to about 315 nm), UV-C (e.g., short wavelengths in the range of about 100 nm to about 280 nm), and combinations thereof. For some embodiments, UV-B, or a combination of UV-B as a substantial fraction and UV-A as a minor fraction, is particularly desirable, since such wavelengths are effective in enhancing vitamin D2 content, while being safer and avoiding or reducing darkening of mushrooms that can otherwise result when irradiating with shorter wavelengths, such as UV-C.

In particular, UV radiation with a peak intensity in the range of about 300 nm to about 330 nm, such as from about 310 nm to about 320 nm or from about 310 nm to about 315 nm, can achieve a desired enhancement of vitamin D2 content, while being safer from both a processing standpoint and a consumption standpoint by avoiding or reducing chemical, mutational, or other alterations of the mushrooms.

It is contemplated, however, that UV-C can be used in place of, or in combination with, UV-B. In one embodiment, the preferred UV source in the method of the invention is UV-B. In one embodiment, the preferred UV source in the method of the invention is UV-C.

In one embodiment mushrooms containing vitamin D from the exposure of a UV light source is provided

In one embodiment mushrooms are exposed to UV-C light from a distance of 30 cm and duration of 30 seconds to meet a vitamin D content of 10 μg/100g. Mushroom constituents

The mushroom constituents of the present invention are preferably industrial cultivated mushrooms, but naturally grown mushrooms could also be used. In one embodiment, a mushroom constituent is a component part of a mushroom, which has been manufactured by the method of the present invention.

The size of the constituents that range from 0,08 mm ³ - 540 mm ³ affects the shape as the larger constituents tend to bend or rotate where the smaller constituents tend to contract. It is typical for the constituents that the sides bend randomly in different directions.

Water content / Dry matter

A freshly harvested mushroom contains around 92% water and has a pH value near neutrality, i.e. 6.3.

The constituents of the invention are dried mushrooms with water content between 30%-50%, a dry matter between 50% - 70%. The water activity is 0,7 - 0,9. In one embodiment water activity of the constituents is between 0,7 and 0,9 such as but not limited to 0,7 - 0,75, 0,75 - 0,8, 0,8 - 0,85, 0,85 - 0,9.

In one embodiment water content of the constituents is between 30 % - 50 % such as, but limited to 30 % - 35 %, 35% - 40%, 40 % - 45 %, 45 % - 50 %, 30 % - 37 %, 32 % - 39 %, 34 % - 41 %, 36 % - 43 %, 38 % - 45 %, 47 % - 50 %, 30 % - 40 %, 40% - 50 %, 35 % - 45 %.

Thus, in one embodiment the water content is less than 50%, but more than 30%, such as but not limited to 31% water content, 32% water content, 33% water content, 34% water content, 35% water content, 36% water content, 37% water content, 38% water content, 39% water content, 40% water content, 41% water content, 42% water content, 43% water content, 44% water content, 45% water content, 46% water content, 47% water content, 48% water content, and/or 49% water content. In one embodiment dry matter of the constituents is between 50 % - 70 % such as, but limited to 50 % - 55 %, 55% - 60%, 60 % - 65 %, 65 % - 70 %, 50 % - 57 %, 52 % - 59 %, 54 % - 61 %, 56 % - 63 %, 58 % - 65 %, 67 % - 70 %, 50 % - 60 %, 60% - 70 %, 55 % - 65 %.

Thus, in one embodiment the dry matter is more than 50%, but less than 70%, such as but not limited to 51% dry matter, 52% dry matter, 53% dry matter, 54% dry matter, 55% dry matter, 56% dry matter, 57% dry matter, 58% dry matter, 59% dry matter, 60% dry matter, 61% dry matter, 62% dry matter, 63% dry matter, 64% dry matter, 65% dry matter, 66% dry matter, 67% dry matter, 68% dry matter, and/or 69% dry matter.

Size

The size of the constituents should be between 0,2-15 mm. The size of the dried mushrooms can be regulated by cutting them with rotating or pulsing blades, by chopping them up or pressing them through blades, to produce the inventive constituents.

The size of the constituents is important to achieved the functional properties of the constituents, thus in one embodiment the size of the constituents is between 0,2-15 mm, such as but not limited to 0,3 mm, 0,4 mm, 0,5 mm, 0,7 mm, 0,8 mm, 0,9 mm, 1,0 mm, 1,1 mm, 1,2 mm, 1,3 mm, 1,4 mm, 1,5 mm 1,6 mm, 1,7 mm, 1,8 mm, 1,9 mm, 2,0 mm, 2,1 mm, 2,2 mm, 2,3 mm, 2,4 mm, 2,5 mm, 2,6 mm, 2,7 mm, 2,8 mm, 2,9 mm, 3,0 mm, 3,1 mm, 3,2 mm, 3,3 mm, 3,4 mm, 3,5 mm, 3,6 mm, 3,7 mm, 3,8 mm, 3,9 mm, 4,0 mm, 4,1 mm, 4,2 mm, 4,3 mm, 4,4 mm, 4,5 mm, 4,6 mm, 4,7 mm, 4,8 mm, 4,9 mm, 5,0 mm, 5,1 mm, 5,2 mm, 5,3 mm, 5,4 mm, 5,5 mm, 5,6 mm, 5,7 mm, 5,8 mm, 5,9 mm, 6,0 mm, 6,1 mm, 6,2 mm, 6,3 mm, 6,4 mm, 6,5 mm 6,6 mm, 6,7 mm, 6,8 mm, 6,9 mm, 7,0 mm, 7,1 mm, 7,2 mm, 7,3 mm, 7,4 mm, 7,5 mm, 7,6 mm, 7,7 mm, 7,8 mm, 7,9 mm, 8,0 mm, 9,1 mm, 9,2 mm, 9,3 mm, 9,4 mm, 9,5 mm, 9,6 mm, 9,7 mm, 9,8 mm, 9,9 mm, 10,0 mm, 10,1 mm, 10,2 mm, 10,3 mm, 10,4 mm, 10,5 mm, 10,6 mm, 10,7 mm, 10,8 mm, 10,9 mm, 11,0 mm, 11,1 mm, 11,2 mm, 11,3 mm, 11,4 mm, 11,5 mm, 11,6 mm, 11,7 mm, 11,8 mm, 11,9 mm, 12,0 mm, 12, 1 mm, 12,2 mm, 12,3 mm, 12,4 mm, 12,5 mm, 12,6 mm, 12,7 mm, 12,8 mm, 12,9 mm, 13,0 mm, 13, 1 mm, 13,2 mm, 13,3 mm, 11,4 mm, 13,5 mm, 13,6 mm, 13,7 mm, 13,8 mm, 13,9 mm, 14,0 mm, 14,1 mm, 14,2 mm, 14,3 mm, 14,4 mm, 14,5 mm, 14,6 mm, 14,7 mm, 14,8 mm, and/or 14,9 mm. In another embodiment, the constituents are below 15 mm in size, such as but not limited to 14 mm in size, 13 mm in size, 12 mm in size, 11 mm in size, 10 mm in size, 9 mm in size, 8 mm in size, 7 mm in size or smaller.

Cubic content

Another way of describing the constituents of the invention is by use of a cubic content measurement. The constituents of the invention has a cubic content typically between 0,08 mm ³ to 540 mm ³ .

In one embodiment the size of the constituents is between 0,08 mm ³ - 540mm ³ , such as but not limited to 0,08 mm ³ , 0,09 mm ³ , 0,10 mm ³ , 0,11 mm ³ , 0,12 mm ³ , 0,13 mm ³ , 0,14 mm ³ , 0,15 mm ³ , 0,16 mm ³ , 0,17 mm ³ , 0,18 mm ³ , 0,19 mm ³ , 0,20 mm ³ , 0,21 mm ³ , 0,22 mm ³ , 0,23 mm ³ , 0,24 mm ³ , 0,25 mm ³ , 0,26 mm ³ , 0,27 mm ³ , 0,28 mm ³ , 0,29 mm ³ , 0,30 mm ³ , 0,31 mm ³ , 0,32 mm ³ , 0,33 mm ³ , 0,34 mm ³ , 0,35 mm ³ , 0,36 mm ³ , 0,37 mm ³ , 0,38 mm ³ , 0,39 mm ³ , 0,40 mm ³ , 0,41 mm ³ , 0,42 mm ³ , 0,43 mm ³ , 0,44 mm ³ , 0,45 mm ³ , 0,46 mm ³ , 0,47 mm ³ , 0,48 mm ³ , 0,49 mm ³ , 0,50 mm ³ , 0,51 mm ³ , 0,52 mm ³ , 0,53 mm ³ , 0,54 mm ³ , 0,55 mm ³ , 0,56 mm ³ , 0,57 mm ³ , 0,58 mm ³ , 0,59 mm ³ , 0,60 mm ³ , 0,61 mm ³ , 0,62 mm ³ , 0,63 mm ³ , 0,64 mm ³ , 0,65 mm ³ , 0,66 mm ³ , 0,67 mm ³ , 0,68 mm ³ , 0,69 mm ³ , 0,70 mm ³ , 0,71 mm ³ , 0,72 mm ³ , 0,73 mm ³ , 0,74 mm ³ , 0,75 mm ³ , 0,76 mm ³ , 0,77 mm ³ , 0,78 mm ³ , 0,79 mm ³ , 0,80 mm ³ , 0,81 mm ³ , 0,82 mm ³ , 0,83 mm ³ , 0,84 mm ³ , 0,85 mm ³ , 0,86 mm ³ , 0,87 mm ³ , 0,88 mm ³ , 0,89 mm ³ , 0,90 mm ³ , 0,91 mm ³ , 0,92 mm ³ , 0,93 mm ³ , 0,94 mm ³ , 0,95 mm ³ , 0,96 mm ³ , 0,97 mm ³ , 0,98 mm ³ , 0,99 mm ³ , 1 mm ³ , 2 mm ³ , 3 mm ³ , 4 mm ³ , 5 mm ³ , 6 mm ³ , 7 mm ³ , 8 mm ³ , 9 mm ³ , 10 mm ³ , 11 mm ³ , 12 mm ³ , 13 mm ³ , 14 mm ³ , 15 mm ³ , 16 mm ³ , 17 mm ³ , 18 mm ³ , 19 mm ³ , 20 mm ³ , 21 mm ³ , 22 mm ³ , 23 mm ³ , 24 mm ³ , 25 mm ³ , 26 mm ³ , 27 mm ³ , 28 mm ³ , 29 mm ³ , 30 mm ³ , 31 mm ³ , 32 mm ³ , 33 mm ³ , 34 mm ³ , 35 mm ³ , 36 mm ³ , 37 mm ³ , 38 mm ³ , 39 mm ³ , 40 mm ³ , 41 mm ³ , 42 mm ³ , 43 mm ³ , 44 mm ³ , 45 mm ³ , 46 mm ³ , 47 mm ³ , 48 mm ³ , 49 mm ³ , 50 mm ³ , 51 mm ³ , 52 mm ³ , 53 mm ³ , 54 mm ³ , 55 mm ³ , 56 mm ³ , 57 mm ³ , 58 mm ³ , 59 mm ³ , 60 mm ³ , 61 mm ³ , 62 mm ³ , 63 mm ³ , 64 mm ³ , 65 mm ³ , 66 mm ³ , 67 mm ³ , 68 mm ³ , 69 mm ³ , 70 mm ³ , 71 mm ³ , 72 mm ³ , 73 mm ³ , 74 mm ³ , 75 mm ³ , 76 mm ³ , 77 mm ³ , 78 mm ³ , 79 mm ³ , 80 mm ³ , 81 mm ³ , 82 mm ³ , 83 mm ³ , 84 mm ³ , 85 mm ³ , 86 mm ³ , 87 mm ³ , 88 mm ³ , 89 mm ³ , 90 mm ³ , 91 mm ³ , 92 mm ³ , 93 mm ³ , 94 mm ³ , 95 mm ³ , 96 mm ³ , 97 mm ³ , 98 mm ³ , 99 mm ³ , 100 mm ³ , 101 mm ³ , 102 mm ³ , 103 mm ³ , 104 mm ³ , 105 mm ³ , 106 mm ³ , 107 mm ³ , 108 mm ³ , 109 mm ³ , 110 mm ³ , 111 mm ³ , 112 mm ³ , 113 mm ³ , 114 mm ³ , 115 mm ³ , 116 mm ³ , 117 mm ³ , 118 mm ³ , 119 mm ³ , 120 mm ³ , 121 mm ³ , 122 mm ³ , 123 mm ³ , 124 mm ³ , 125 mm ³ , 126 mm ³ , 127 mm ³ , 128 mm ³ , 129 mm ³ , 130 mm ³ , 131 mm ³ , 132 mm ³ , 133 mm ³ , 134 mm ³ , 135 mm ³ , 136 mm ³ , 137 mm ³ , 138 mm ³ , 139 mm ³ , 140 mm ³ , 141 mm ³ , 142 mm ³ , 143 mm ³ , 144 mm ³ , 145 mm ³ , 146 mm ³ , 147 mm ³ , 148 mm ³ , 149 mm ³ , 150 mm ³ , 151 mm ³ , 152 mm ³ , 153 mm ³ , 154 mm ³ , 155 mm ³ , 156 mm ³ , 157 mm ³ , 158 mm ³ , 159 mm ³ , 160 mm ³ , 161 mm ³ , 162 mm ³ , 163 mm ³ , 164 mm ³ , 165 mm ³ , 166 mm ³ , 167 mm ³ , 168 mm ³ , 169 mm ³ , 170 mm ³ , 171 mm ³ , 172 mm ³ , 173 mm ³ , 174 mm ³ , 175 mm ³ , 176 mm ³ , 177 mm ³ , 178 mm ³ , 179 mm ³ , 180 mm ³ , 181 mm ³ , 182 mm ³ , 183 mm ³ , 184 mm ³ , 185 mm ³ , 186 mm ³ , 187 mm ³ , 188 mm ³ , 189 mm ³ , 190 mm ³ , 191 mm ³ , 192 mm ³ , 193 mm ³ , 194 mm ³ , 195 mm ³ , 196 mm ³ , 197 mm ³ , 198 mm ³ , 199 mm ³ , 200 mm ³ , 201 mm ³ , 202 mm ³ , 203 mm ³ , 204 mm ³ , 205 mm ³ , 206 mm ³ , 207 mm ³ , 208 mm ³ , 209 mm ³ , 210 mm ³ , 211 mm ³ , 212 mm ³ , 213 mm ³ , 214 mm ³ , 215 mm ³ , 216 mm ³ , 217 mm ³ , 218 mm ³ , 219 mm ³ , 220 mm ³ , 221 mm ³ , 222 mm ³ , 223 mm ³ , 224 mm ³ , 225 mm ³ , 226 mm ³ , 227 mm ³ , 228 mm ³ , 229 mm ³ , 230 mm ³ , 231 mm ³ , 232 mm ³ , 233 mm ³ , 234 mm ³ , 235 mm ³ , 236 mm ³ , 237 mm ³ , 238 mm ³ , 239 mm ³ , 240 mm ³ , 241 mm ³ , 242 mm ³ , 243 mm ³ , 244 mm ³ , 245 mm ³ , 246 mm ³ , 247 mm ³ , 248 mm ³ , 249 mm ³ , 250 mm ³ , 251 mm ³ , 252 mm ³ , 253 mm ³ , 254 mm ³ , 255 mm ³ , 256 mm ³ , 257 mm ³ , 258 mm ³ , 259 mm ³ , 260 mm ³ , 261 mm ³ , 262 mm ³ , 263 mm ³ , 264 mm ³ , 265 mm ³ , 266 mm ³ , 267 mm ³ , 268 mm ³ , 269 mm ³ , 270 mm ³ , 271 mm ³ , 272 mm ³ , 273 mm ³ , 274 mm ³ , 275 mm ³ , 276 mm ³ , 277 mm ³ , 278 mm ³ , 279 mm ³ , 280 mm ³ , 281 mm ³ , 282 mm ³ , 283 mm ³ , 284 mm ³ , 285 mm ³ , 286 mm ³ , 287 mm ³ , 288 mm ³ , 289 mm ³ , 290 mm ³ , 291 mm ³ , 292 mm ³ , 293 mm ³ , 294 mm ³ , 295 mm ³ , 296 mm ³ , 297 mm ³ , 298 mm ³ , 299 mm ³ , 300 mm ³ , 301 mm ³ , 302 mm ³ , 303 mm ³ , 304 mm ³ , 305 mm ³ , 306 mm ³ , 307 mm ³ , 308 mm ³ , 309 mm ³ , 310 mm ³ , 311 mm ³ , 312 mm ³ , 313 mm ³ , 314 mm ³ , 315 mm ³ , 316 mm ³ , 317 mm ³ , 318 mm ³ , 319 mm ³ , 320 mm ³ , 321 mm ³ , 322 mm ³ , 323 mm ³ , 324 mm ³ , 325 mm ³ , 326 mm ³ , 327 mm ³ , 328 mm ³ , 329 mm ³ , 330 mm ³ , 331 mm ³ , 332 mm ³ , 333 mm ³ , 334 mm ³ , 335 mm ³ , 336 mm ³ , 337 mm ³ , 338 mm ³ , 339 mm ³ , 340 mm ³ , 341 mm ³ , 342 mm ³ , 343 mm ³ , 344 mm ³ , 345 mm ³ , 346 mm ³ , 347 mm ³ , 348 mm ³ , 349 mm ³ , 350 mm ³ , 351 mm ³ , 352 mm ³ , 353 mm ³ , 354 mm ³ , 355 mm ³ , 356 mm ³ , 357 mm ³ , 358 mm ³ , 359 mm ³ , 360 mm ³ , 361 mm ³ , 362 mm ³ , 363 mm ³ , 364 mm ³ , 365 mm ³ , 366 mm ³ , 367 mm ³ , 368 mm ³ , 369 mm ³ , 370 mm ³ , 371 mm ³ , 372 mm ³ , 373 mm ³ , 374 mm ³ , 375 mm ³ , 376 mm ³ , 377 mm ³ , 378 mm ³ , 379 mm ³ , 380 mm ³ , 381 mm ³ , 382 mm ³ , 383 mm ³ , 384 mm ³ , 385 mm ³ , 386 mm ³ , 387 mm ³ , 388 mm ³ , 389 mm ³ , 390 mm ³ , 391 mm ³ , 392 mm ³ , 393 mm ³ , 394 mm ³ , 395 mm ³ , 396 mm ³ , 397 mm ³ , 398 mm ³ , 399 mm ³ , 400 mm ³ , 401 mm ³ , 402 mm ³ , 403 mm ³ , 404 mm ³ , 405 mm ³ , 406 mm ³ , 407 mm ³ , 408 mm ³ , 409 mm ³ , 410 mm ³ , 411 mm ³ , 412 mm ³ , 413 mm ³ , 414 mm ³ , 415 mm ³ , 416 mm ³ , 417 mm ³ , 418 mm ³ , 419 mm ³ , 420 mm ³ , 421 mm ³ , 422 mm ³ , 423 mm ³ , 424 mm ³ , 425 mm ³ , 426 mm ³ , 427 mm ³ , 428 mm ³ , 429 mm ³ , 430 mm ³ , 431 mm ³ , 432 mm ³ , 433 mm ³ , 434 mm ³ , 435 mm ³ , 436 mm ³ , 437 mm ³ , 438 mm ³ , 439 mm ³ , 440 mm ³ , 441 mm ³ , 442 mm ³ , 443 mm ³ , 444 mm ³ , 445 mm ³ , 446 mm ³ , 447 mm ³ , 448 mm ³ , 449 mm ³ , 450 mm ³ , 451 mm ³ , 452 mm ³ , 453 mm ³ , 454 mm ³ , 455 mm ³ , 456 mm ³ , 457 mm ³ , 458 mm ³ , 459 mm ³ , 460 mm ³ , 461 mm ³ , 462 mm ³ , 463 mm ³ , 464 mm ³ , 465 mm ³ , 466 mm ³ , 467 mm ³ , 468 mm ³ , 469 mm ³ , 470 mm ³ , 471 mm ³ , 472 mm ³ , 473 mm ³ , 474 mm ³ , 475 mm ³ , 476 mm ³ , 477 mm ³ , 478 mm ³ , 479 mm ³ , 480 mm ³ , 481 mm ³ , 482 mm ³ , 483 mm ³ , 484 mm ³ , 485 mm ³ , 486 mm ³ , 487 mm ³ , 488 mm ³ , 489 mm ³ , 490 mm ³ , 491 mm ³ , 492 mm ³ , 493 mm ³ , 494 mm ³ , 495 mm ³ , 496 mm ³ , 497 mm ³ , 498 mm ³ , 499 mm ³ , 500 mm ³ , 501 mm ³ , 502 mm ³ , 503 mm ³ , 504 mm ³ , 505 mm ³ , 506 mm ³ , 507 mm ³ , 508 mm ³ , 509 mm ³ , 510 mm ³ , 511 mm ³ , 512 mm ³ , 513 mm ³ , 514 mm ³ , 515 mm ³ , 516 mm ³ , 517 mm ³ , 518 mm ³ , 519 mm ³ , 520 mm ³ , 521 mm ³ , 522 mm ³ , 523 mm ³ , 524 mm ³ , 525 mm ³ , 526 mm ³ , 527 mm ³ , 528 mm ³ , 529 mm ³ , 530 mm ³ , 531 mm ³ , 532 mm ³ , 533 mm ³ , 534 mm ³ , 535 mm ³ , 536 mm ³ , 537 mm ³ , 538 mm ³ , 539 mm ³ and/or 540 mm ³ .

Vitamin D In one embodiment, the vitamin D content of industrial cultivated edible mushrooms of the invention is up to and including 10 μς/ΙΟΟς fresh weight, such as up to and including 1 μg/100g FW, up to and including 2 μg/100g FW, up to and including 3 μg/100g FW, up to and including 4 μg/100g FW, up to and including 5 μg/100g FW, up to and including 6 μg/100g FW, up to and including 7 μg/100g FW, up to and including 8 μg/100g FW, or up to and including 9 μg/100g FW.

Typically, the vitamin D content in the mushrooms of the invention is between 5-10 μg/100g. However, mushrooms that are industrially cultivated are typical not exposed to UV-light and therefore not containing vitamin D. In this case, the constituents do not contain vitamin D.

The constituents are not limited or dependent of the amount of vitamin D, which means that the constituents may and may not contain vitamin D. This is dependent of the exposure of UV-light and the settings described above in the methods for producing mushrooms constituents. The surface form

The surface of the constituents is wrinkly meaning not smooth. The constituents are flexible and soft. This means that the constituents appear in a variety of shapes and each constituent has its own random shape.

The form of the constituents varies from flat and round to bulky and edged. This depends on the processing before and after the drying, but they always tend to contract and bend randomly. When the mushrooms are cut in sticks and dried, they overall can be described as edged and wrinkled.

The mushroom slats can also be seen on some of the constituents. They differ from the remaining surface by appearing darker in brown or black spot.

Chewing effect The constituents have a flexible rubber-like structure when you chew in it. Even though they can be eaten independently it is preferable to mix the constituents with other ingredients and thereby use the constituents as a food ingredient.

When the constituents are mixed with other ingredients the constituents absorb some of the fluid. When the constituents are mixed with binding properties the constituents contribute with texture and a chewable substance. The mechanical process of chewing food contributes to prolonged taste experience. Chewing is together with taste, smell and looks an important factor of a food experience. The constituents do not crunch when chewed, they are easily chewed, but they tend the stay in the mouth longer than expected.

Mouth feel

Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is used in many areas related to the testing and evaluating of foodstuffs. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. The constituents are no longer flexible and rubber-like but are easily chewed, when mixed with other ingredients. One substantial benefit from the constituents is; it brings a mouth feel that tend not to disappear. Umami taste

Umami or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). People taste umami through taste receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat, mushrooms and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. The umami taste of the constituents is very significant and the mouth fell is similar to ground beef. Smell

It is to prefer that the smell do not significantly distinguish from fresh mushrooms. It is not to prefer that the constituents smell mouldy or like butyric acid, because this is a sign of the erosion process. To prevent this, the right production setting, as described above may be preferred. By smelling the constituents is a way of discovering undesirable attributes.

Bending

The constituents can be bend and squeezed without breaking, they are also strong and only stretched to a very little extend. The fibres in the constituents are primarily responsible for this, which makes them flexible and soft.

Color

The constituents have a white to light brown colour with a variation from whiteness to yellow and gray. The surface of the constituent may have brown to black spots, the surface is wrinkled and forms a different pattern on each constituent. This is the consequence of the mushroom contraction during the drying process.

Mushrooms have different colours and the colour of the constituents arise here from. In one embodiment the constituents is provided by processing white button

mushrooms. The best result is achieved when the colour of the constituents varies as little as possible compared to the mushroom that is processed. Meaning that if the mushroom is white it may be preferred but not limited to be white constituents and if the mushrooms are brown it may be preferred but not limited to be brown

constituents.

During the dehydration the mushroom may change colour due to browning.

The browning occurs for two reasons; Non-enzymatic and enzymatic browning.

Because of the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165°C, at higher temperatures the non-enzymatic process is called caramelisation. The Maillard reaction also occurs at lower temperatures, however at this point enzymatic browning is more significant. Two : Enzymatic browning is a chemical process, also called oxidation, which occurs in fruits and vegetables by the enzyme polyphenoloxidase, which results in brown pigments. Enzymatic browning can be observed in vegetables such as mushrooms.

The colour is also dependant of the drying temperature, the air stream or lack of, during the dehydration and the humidity. The colour is also dependent of the storage post to the ready-made constituents.

Even though it may be preferred, that the constituent have the same colour or close to the mushrooms prior to the processing, it is not essential. There are an endless number of variations in the colour in the constituents. The production method can affect the final colour e.g. when the dehydrated mushrooms are rehydrate in red lemonade.

There are endless possibilities of changing the colour due to adding both for functional properties, said reaching water content of 30 % - 50 % or to affect the colour such as but not limited to red, yellow, white, brown etc.

In one embodiment of the constituents the colour can best be described as/or with a nuance of white such as white bottom mushroom but not limited to alabaster white, albino white, antique white, arctic white, argent white, ashen white, beige, birch, biscuit white, bisque, blanched almond, blanched white, bleached white, blonde, bone white, buff, camel, canvas beige, chalk white, coconut white, contrast white, cotton white, cream, diamond, dove white, ecru, eggshell white, flax, flour white, fog white, French beige, frosted white, ghost white, goose white, hemp, ivory white, lace white, latte, light tan, lily white, linen, linen white, marshmallow white, milk white, moccasin, mother-of-pearl, mushroom, Navajo white, neutral white, nude, oatmeal white, off- white, old lace white, opal, paper white, pearl white, piano key white, polar white, porcelain, powder white, pure white, raw cotton white, sand white, sandstone, seashell white, sheep white, sheet white, shell white, shining star white, silvery white, smoky beige, snow white, solid white, spotless white, sugar white, toothpaste white, vanilla, waxen white, wedding white, whey, white chocolate, white smoke or winter snow.

In one embodiment of the constituents the colour is best described as/or with a nuance of yellow such as amber but not limited to banana yellow, bleached blond, blond, buff, bumblebee yellow, butter yellow, buttercup, butternut squash yellow, butterscotch, cadmium yellow, canary yellow, champagne, Chardonnay, citrine, corn yellow, corn silk yellow, cream, custard yellow, daffodil yellow, dandelion, duckling yellow, egg yolk yellow, electric yellow, flax, flesh tone, French fry yellow, gold, gold yellow, golden bronze, golden yellow, goldenrod, highlighter yellow, honey yellow, lemon chiffon, lemon drop, lemon meringue, lemon peel, lemon sherbet, lemon yellow, linen, lion yellow, maize, marigold yellow, mellow yellow, metallic gold, mimosa yellow, mustard yellow, ochre, olive, omelette yellow, palamino, papaya, parakeet yellow, pencil yellow, peroxide blond, pineapple yellow, popcorn yellow, raincoat yellow, saffron, school bus yellow, squash yellow, straw yellow, sunflower yellow, sunglow yellow, sunset yellow, sunshine yellow, taxi cab yellow, Titanium yellow, topaz, vanilla, wheat, yellow or yolk yellow.

In one embodiment of the constituents the colour is best described as/or with a nuance of grey such as argent silver but not limited to ash grey, battleship grey, cadet grey, charcoal grey, chrome, cloud grey, cloudy day grey, concrete grey, cool grey, cool grey, dim grey, dolphin grey, dove grey, dusty chalkboard, elephant grey, fog grey, grandma grey, granite grey, grey, grey, gunmetal grey, haze grey,

hippopotamus grey, iron grey, koala grey, metal grey, mist grey, moon grey, mouse grey, overcast grey, owl grey, oyster grey, pewter, pigeon grey, platinum, rainy day grey, rhinoceros grey, river rock, salt and pepper grey, sardine grey, seal grey, shark grey, silver, slate grey, smoke grey, soot grey, steel grey, stone grey, storm grey, stormy sea grey, taupe grey, thunder cloud grey, warm grey, wed sidewalk grey, wool grey or zinc grey.

Browning

During food processing and storage many polyphenols are unstable due to the fact that they undergo chemical and biochemical reactions. The most important is enzymatic oxidation causing browning of the mushrooms. This reaction mostly occurs after cutting or other mechanical treatment of product due to breaking cells. Also then the surface of the mushroom is wet oxidation will be promoted. This can be avoided by adding antioxidants. Vitamin C is an antioxidant that inhibits browning, this can for example be done by adding lemon/lemon juice to the mushrooms / dried mushrooms / constituents. Examples of antioxidants are; alfa-tokoferol. Vitamin E, ascorbin acid, Vitamin C _f beta-caroten, uric acid, bilirubin og albumin. There are also artificial antioxidants such as Nitrite (E249, E250), Nitrate (E251, E252), E300-E302, E304, E306-309, E310- E312, E315, E316, E320, E321, E385, E450-E520 and E512. Washing mushrooms to remove adhering compost or casing residues may accelerate browning.

Washing also predisposes mushrooms to spoilage by Pseudomonas tolaasii and other bacteria as a consequence of mechanical injury to the mushroom surface and water absorption that results in high internal humidity.

A wash containing 0.05% sodium metabisulfite and 0.05% sodium chloride that could be used to clean mushrooms without aggravating browning. Treatment of mushrooms with sulfite, however, is no longer permitted (FDA 1986).

Enzymatic browning is typically mediated by the enzyme polyphenoloxidase, which results in brown pigments. Enzymatic browning is observed in mushrooms, and is detrimental to product quality. Enzymatic browning may be responsible for up to 50% of all losses during production. Thus, the colour of the consituents is a very important factor, and in this context the enzyme fenoloxidase is undesirable to promote. This enzyme is responsible for browning of the mushrooms and thereby affects the final product negatively.

In one embodiment of the constituents the browning is best described as brown such as acorn brown but not limited to Auburn, autumn leaf, barbecue sauce brown, bark brown, bay, bear brown, beetle brown, biscuit brown, branch brown, brick brown, bronze, brown, brown sugar, brunette, burnt sienna, burnt umber, butterscotch brow, cafe au lait, camel brown, cappuccino brown, caramel brown, cardboard brown, chestnut brown, chocolate, cinnamon brown, cocoa, cocoa brown, coffee bean brown, coffee brown, coffee stain brown, copper, dark chocolate brown, dark citrine, deer brown, desert sand, dirt, doeskin, dun, earth brown, earth yellow, earthenware brown, fallow, fawn brown, football brown, fox brown, freckle brown, ginger brown, golden brown, hazel brown, henna brown, kangaroo brown, khaki, leather, light brown, lion brown, liver brown, mahogany, maple brown, maple sugar brown, maroon, meatball brown, milk chocolate, mink, mocha brown, mud brown, mushroom brown, nougat, nude, nut brown, nut brown ale, nutmeg, oak brown, October brown, pancake brown, peanut butter brown, potato brown, pretzel brown, raisin brown, redwood, rich earth, roan, root beer brown, rosewood, ruddy brown, russet brown, rust, saddle brown, sand, sandy brown, sea lion brown, semi-sweet chocolate, sepia, sienna, sorrel, steak brown, tan, tan brown, tan-nude, tawny, toast brown, tumbleweed, tweed brown, walnut brown, white brown, wheat or whiskey brown.

The colour of the constituents depends of the mushroom used for the production and the aim is that the colour of the constituents is as close to the original colour as possible. For instant should constituents of white button mushroom be as white as possible and constituents of brown bottom mushrooms be as light brown as possible. However by adding antioxidants or any coloured liquid, for instant lemon juice, this may change the colour of the constituents. Any additive or liquid that may change the colour does not limit the constituents. Prevention of enzymatic browning

The control of browning is one of the most important issues in the food industry, as colour is a significant attribute of food, which influences consumer decision and brown foods are seen as spoiled.

Several methods can be applied to avoid enzymatic browning, based on inactivating the enzyme (heat) or by removing essential components (most often oxygen) from the product. Dehydration is caused by the removing water molecules from the product. The polyphenoloxidase enzyme needs sufficient water to be active. By drying the enzyme is inhibited, but not destroyed. To avoid flavour and quality loss, dehydration should typically not involve heat. Common methods for dehydration are adding water-binding chemicals or freezing- drying, when moisture is removed by sublimation. Products are typically frozen and slowly dehydrated under vacuum.

Water holding capacity Protein-rich foods are well known for the change in their capacity to hold water after thermal processing and change of pH or ionic strength. Meat is a good example of a protein-rich food, which has been studied extensively in the past concerning its water- holding capacity (WHC). When mushrooms are stored for three weeks at room temperature, they will turn brown, get wrinkled and water will leave the mushrooms, which indicate a lower water holding capacity. This is also shown when you place the mushrooms at 5°C the same period of time, but not to the same extent. This indicates that the water holding capacity is both dependent of time and temperature.

When mushrooms are exposed to higher temperatures, this affects the proteins by denaturation. Denaturation is structural change in the protein that can be caused by heat, acids or mechanical. The effect of denaturation is hydrogen bonds are broken in the proteins and therefore the structure is changed. This means that denaturation results in a lower ability of the proteins, e.g. in mushrooms, to bind water. To measure the water holding capacity 500 g of fresh white button mushrooms are cut to sticks (5,7mm x 5,7 mm x (20-60 mm)) and dropped into 5°C cold water. After 5 minutes, the mushrooms are drained and the weight is 607 g. The 500 g of mushrooms contain approximately 38 g dry matter, which the 607 g also does. 607 g - 38 g = 569 g of water which is corresponding to water holding capacity 93,3 %.

In comparison the same was done with both constituents 0,08 mm ³ to 540 mm ³ 1) containing approximately 60 % dry matter and 2) containing approximately 70 % dry matter.

500 g of constituents containing 60 % dry matter was weight to 1090 g, meeting a water holding capacity of 62 %. 500 g of constituents containing 70 % dry matter was weight to 1260 g, meeting a water holding capacity of 61,5 %.

In one embodiment the water holding capacity of the constituents is 60 % - 65 %, including but not limited to 60,1 %, 60,2 %, 60,3 %, 60,4 % 60,5 %, 60,6 % 60,7%, 60,8%, 60,9%, 61%, 61,1 %, 61,2 %, 61,3 %, 61,4 % 61,5 %, 61,6 % 61,7%, 61,8%, 61,9%, 62%, 62,1 %, 62,2 %, 62,3 %, 62,4 % 62,5 %, 62,6 % 62,7%, 62,8%, 62,9%, 63%, 63,1 %, 63,2 %, 63,3 %, 63,4 % 63,5 %, 63,6 % 63,7%, 63,8%, 63,9%, 64%, 64,1 %, 64,2 %, 64,3 %, 64,4 % 64,5 %, 64,6 % 64,7%, 64,8%, 64,9% and/or 65%.

Re-absorption effect

When the constituents are mixed with a watery substance, the constituents will absorb the liquid to a certain extend. The constituents with water content of 40% will approximately absorb the same amount of liquid as its own weight.

When the constituents are mixed with a substance and they absorb the liquid, the mouth fell and taste changes.

This is shown by a test conducted on three persons. They were asked to describe the taste and mouth feeling on constituents (60% dry matter) and constituents (60% dry matter) mixed with other ingredients (egg white powder, onion, potato flour, yellow peas, rapeseed oil, salt and thyme), which were fried and cooled down before the test. Coinciding answers were given; they are gathered in the figure below.

Constituents (60% dry matter) Constituents (60% dry matter) + ingredients* mouthfeel rubber long chewing time

chewy soft

sticks in the teeth sticks in the mouth

sticks in the mouth like bread

long chewing like beef

soft delicious

flexible

like muesli

Taste little mushroom meet taste

good taste full taste

umami good aftertaste

not much taste long aftertaste

umami

sweet taste

* Egg white powder, onion, potato flour, rapeseed oil, yellow peas, salt and thyme. Fried and cooled down.

Storage

The constituents can be stored at room temperature, refrigerated or frozen down. As a rule of thumb, the constituents can be stored days at room temperature, weeks at refrigerator temperature and years frozen down. It may be preferred to freeze down the dried mushrooms and first comminute the dried mushrooms to produce constituents followed by adding and antioxidant such as lemon juice, when they are to going to be used in a food production.

In one embodiment, the dried mushrooms are cooled down packed in 1-kilo bags and frozen at -18°C.

By packing the constituents in 1-kilo bags, the constituents are fast to freeze down. It may be preferred to freeze down the constituents as fast as possible to avoid water withdrawal from the constituents and thereby frozen water outside the constituents that leads to impaired quality. In one embodiment the dried mushrooms are cooled down to 5°C before comminute.

In one preferred embodiment the dried mushrooms are frozen to -18°C before comminute.

Ingredients and functional properties

The mushroom constituents are useful as an ingredient.

Food ingredients

The constituents can be used as food ingredients in a wide range of foods. In one embodiment, the constituents can be used as a meat replacer. In one embodiment, the meat replacer is produced to resemble a patty in a burger.

The constituents can be used as a food ingredient that brings texture, flavour, mouth feeling, taste, aroma, micro- or macronutrients. To produce a food containing the constituents, other ingredients with different properties can be added. In one embodiment the constituents is referred to as mushroom meat.

In one embodiment the constituents is referred to as vegetarian meat.

Constituents combined with other ingredients Hydrocolloids are a large group of consistency regulators that can be mixed with the constituents to produce a coherent mass. Hydrocolloids are primarily used as thickening, yellow, stabilizer, water binding or emulsifier. An example of hydrocolloids are guar gum (E412), carob tree seed (E410), konjac gum (E425), gum arabic (E414), agar (E406), carrageenan (E407), pectin (E440), gelatin, xanthan gum (E415), methyl cellulose (E461), hydroxy prophyl cellulose (E463) and di-starch phosphate (E1412).

Another way to make a consistency thickening or a gel is to use starch or starchy products, for instants potato flour, rice flour, wheat flour, chickpeas, beans, lenses, parsnips or bananas. Also dietary fibre binds water. They bind up to 15 times of their own weight and form a gel. Sources of dietary fibres are nuts and grains e.g. linseed or psyllium husks, wholemeal and coarse vegetables.

Eggs are also frequently used in foods for instant as a raising agent because of the gelling properties or because of the foaming, emulsifying and binding properties.

In one embodiment, the constituents of the invention are combined with egg ingredients. Emulsions consists of three parts; a continuous phase, a disperse phase, and the emulator e.g. lecithin (E322). Other emulsifiers are polysorbat (E435), mono- diglycerides of fatty acids (E471), lactic acid ester from mono- and diglycerides (E472c), mono- and diacetylvin acid ester from mono- and diglycerides of fatty acids (E475), sodium stearoyl (E481), calcium stearoyl (E482) and sorbitan tristearate (E492).

Foaming is a great way to create a fluffy content, it occurs when proteins, for instant egg white are beaten to unfold the proteins and bind air bubbles. Egg white also works as a binder given it can bind 12 times water.

In one embodiment, the constituents of the invention are combined with egg white ingredients.

Besides a coherent mass with the right texture, taste also plays an important role. The basic taste is defined by sour, sweet, salt, bitter and umami. To reach a good tasting product, it is preferable that all basic tastes occur.

Sour taste is for example found in citrus fruits, tomatoes, berry and apples and can be used to reduce a fatty flavour.

Salty taste comes from sodium and it absorbs bitter and sweet taste.

The sweet taste is often not used in the main meal in Danish culture, but the sweet taste is found in all sugars, and also honey, syrup and root fruits etc.

A bitter taste raises the appetite and gives a good saliva secretion. Bitter taste is for instants found in cabbage, onion, grape, green pepper and garlic. Finally, there is umami; mushrooms contain a high amount of free amino acids which brings the umami flavour that also is known from meat.

A food containing the constituents might for instant be a vegetarian beef consisting of mushroom constituents, egg white, potato flour, tomato puree, onion, rapeseed oil, lemon juice and salt.

In one embodiment a substance containing the constituents is referred to as mushroom meat.

In one embodiment a substance containing the constituents is referred to as vegetarian meat.

In one embodiment a substance containing the constituents is referred to as vegan meat.

General

It should be understood that any feature and/or aspect discussed above in

connections with the constituents according to the invention apply by analogy to the methods described herein.

It should be understood that any feature and/or aspect discussed above in

connections with the constituents apply by analogy to meat replacement and/or vegetarian meat.

As used herein, the terms "optional" and "optionally" mean that the subsequently described event or circumstance may or may not occur and that the description includes instances where the event or circumstance occurs and instances in which it does not.

The following figures and examples are provided below to illustrate the present invention. They are intended to be illustrative and are not to be construed as limiting in any way. BRIEF DESCRIPTION OF THE FIGURES

Figure 1

24 °C dried mushroom sticks (60% dry matter) - the colour is grade 2 Figure 2

30 °C dried mushroom sticks (60% dry matter) - the colour is grade 3 Figure 3

45 °C dried mushroom sticks (60% dry matter) - the colour is grade 4

Figure 4

60 °C dried mushroom sticks (60% dry matter) - the colour is grade 5

Figure 5

Comminute dried mushrooms (60% dry matter) Figure 6

The size of the comminute dried mushrooms Figure 7

Reduction in mushroom biomass in grams over time in hours at various dehydration temperatures in a simple test setting with a conventional oven.

Figure 8

Process diagram of the initial test settings Figure 9

Dried mushroom slices (60% dry matter) Figure 10

Dried mushroom slices (60% dry matter) exposed to lemon juice at 5 degrees Celsius for a week Figure 11

Dried mushroom slices (60% dry matter) exposed to water at 5 degrees Celsius for a week

Figure 12

Vegetarian beef made from the constituents according to the present disclosure Figure 13

Process diagram for making one type of vegetarian meat

EXAMPLES

Example 1 - Cultivation

A substrate made of horse manure, chicken manure and straw was provided, and mixed with water, gypsum to meet a pH of approximately 7.5 and wheat bran to raise the nitrogen content of approximately 2%.

The cultivation of mushrooms begins with straw and horse and chicken manure is mixed 2 times and watered, during the first six day. 2,2-2,5 tons straw per 5 tons compost.

The bacteria's in the manure increases the temperature and this composting process breaks down the straw. When the substrate has been turned two times to create a homogenous consistency, the substrate is lined up in rows measuring 2x2mx 60m . 4 tons' gypsum, and 1,2 tons wheat bran are added to the substrate of 160-180 tons.

The composting process increases, and the centre reaches 80-82 °C.

A machine designed to turn the substrate drives down the rows two times during the next six days and mixes the substrate further, so that the substrate continues to be a homogenous consistency.

This process is an imitation of the process that naturally occurs in the nature. But different from the process in the nature which takes 3-6 years, this process is done in 12 days. At the end of this process, the water content should be around 73-75%.

Now the substrate is transported on conveyor belts to a pasteurising/peak heating room. Here the substrate is heated up to 57 degrees this prevents nematodes and other undesired fungi's.

Afterwards the temperature is cooled to 47-50 degrees to release ammonia and ensure the right microorganisms are growing.

After the pasteurisation/peak heating the optimal pH = 7,5, the nitrogen level = 1,9- 2, 1% and the water content = 67%. Then the substrate is transported on a conveyor belt into spawn running tunnels.

In the process, there is added 0,005% mycelium (spores). The mycelium is mixed together with the substrate and stored for three weeks by 24 degrees, in where the mycelium is growing into the substrate, also called spawn running.

After spawn running, the substrate is filled into the growing rooms. During the process 1-1,3 kg supplement of soya skins is added to 100 kg of substrate as an extra food for the fungal.

The substrate is placed on 30-meter long shelves, in a layer of 20 cm. The substrate is covered with 5-6 cm of casing soil, comprising enzymes that enable the pinning of mushrooms. In the first 4-7 days, depends on growing technic (the substrate, temperature, humidity), the mycelium will grow into the casing soil. Then the pinning of the fruit bodies is initiated. It typically takes from 4-6 days.

The first mushrooms will be picked at the 13. - 17. day - again this depends on the growing technic. From the time when the mushrooms appear, they double their size every day, till they are harvested. In total two flushes are picked in 12 days.

Example 2 - Harvesting

The mushrooms are picked from the beds with a rotating motion and sorted by the pickers based on quality, size and weight.

The mechanic harvesting begins with a conveyer belt is transported into the culture room and placed beside the beds. On both sides of the beds there are rails and here the harvesting machine is placed. The machine drives down the bed, on the rails through the mushrooms, and cuts the mushroom sticks just above the casing soil. The cut mushrooms are then transported from a small conveyer belt on the harvesting machine, down on the conveyer belt that runs besides the beds. At the end of the conveyer belt boxes are placed. When the mushrooms run down the conveyer belt they end up in boxes, with room for approximately 3 kg of mushrooms in each. The boxes a being filled one by one in a sliding movement, then moved to a pallet and transported to a cooling room, stored by 2 degrees. Example 3 - Washing

After the mushrooms, have been cooled down they are entering a process line that washes them. At first the boxes with mushrooms are emptied into a large bowl designed as a funnel, with a hole in the bottom. From here the mushrooms enter a conveyer belt that slowly transports the mushrooms to a tub. Before entering the tub the mushrooms are shaken on a vibrating platform to remove undesirable bodies. In the tub the mushrooms are flushed and washed and slowly driven through the rough water by spiral formed rotating blades. Hereafter the mushrooms enter a conveyer belt, where the mushrooms are flushed one final time, then blown by air to remove the water, before one or two persons manually discard undesirable bodies among the washed mushrooms.

Example 4 - Dividing into smaller units

The mushrooms are transported from the process line that washes and discards undesirable bodies to the process line that divides them. This process line can be adjusted from simply transporting the mushrooms onto a weight and further to a final package of the mushrooms. However, this process line also gives the opportunity to divide the mushrooms. This is done by 35 x 2 rotating blades that are lined up side by side in two modules. Both modules of the 35 blades are attached in the middle to an engine that makes them rotate. One module is placed above the other and the blades from each module overlap each other. The modules and thereby the blade distance can be changed to meet the preferred thickness of the mushrooms, for instants 3,2, 5,7 or 9,4 mm. Before the mushrooms are divided by the rotating blades, they enter a shaking platform that makes sure the mushrooms are spread out, to use all the width of the line and thereby all the cutting blades. The mushrooms are transported from the conveyer belt to the shaking platform and further on to transport the line. The mushrooms enter the line and are being transported directly into the rotation cutting blades, before they fall down on a weight and are put into bags.

Example 5 - Dehydration step

The mushroom sticks were spread out on baking paper on a baking sheet, with approximately 3 kg mushroom sticks per m2, or in this case 500-gram mushroom stick to a baking sheet measuring 40x40 cm. This was placed in a household convection oven, with the oven door approx. 5 cm open, and dried with hot air at a temperature of 24 °C inside the own.

After 15 hours of drying the temperature was shortly turned up to 100°C to kill microorganism and the drying process was ended, with a reduction in the mushroom sticks from 500g to 63 grams.

The mushrooms contained dry matter content of 7,6% which gave 38 g of dry matter content in 500 g mushrooms sticks, and 38 g dry matter content in 63 g dried mushroom sticks, which gives dry matter content of 38/63x100 = 60,3% and water content of 39,7%. The effect of various temperatures where tested by drying the mushroom sticks (5,7x5,7x (5,7-60) mm in a household convection oven.

Hour Gram Gram Gram Gram reduction per hour at

s reduction reduction reduction 60C

per hour at per hour at per hour at

24C 30C 45C

0 500 500 500 500

1 297 262

2 180 112

3 350 101 65

3,5 74

4 350 63

5

6 225

7

8

9 200 150

10

11

12

13

14 65

15

15,5 63 Example 6 - cooling step

The dried mushrooms were cooled down in a freezer.

Example 7 - Comminute step

The size of the dried mushrooms varies and therefore to meet a more similar average size, they were comminuted. A household food processor; Braun, type 3210, 220-240 V, 50-60 Hz, 950W did this. Example 8 - The nutrient content

The nutrient content per 100 grams of the constituents with a water content of 40% was measured to 858 kJ, 22,62 g protein, 2,34 g fat, 28,86 g carbohydrate hereof 13,26 g of dietary fibre. The vitamin content per 100 grams of constituents; 78 μς beta-carotene, 0,76 mg vitamin B-1, 0,67 mg thiamine, 0,085 mg HET hydroxyethylthiazole, 3,4 mg riboflavin (B-2), 42,9 mg niacin, 0,46 mg vitamin B-6, 15,6 mg panthothensyre, 124,8 μς biotin, 319 μς folate, 21,1 mg vitamin C. Minerals per 100 grams of constituents; 62,4 mg sodium, 2831 mg potassium, 70,6 mg calcium, 81,9 mg magnesium, 663 mg phosphor, 7,8 μς iodine, 50,5 μς selenium.

Example 9 - Storage

The constituents contain 30%-50% water, which makes them perishable. The constituents can be stored between 0-5 degrees for approximately 14 days, but to extend the shelf live it's preferred to freeze down the constituents.

The constituents are packed in closed plastic backs of 1 kg, and frozen down just after they have been produced. The dried mushrooms can also be packed in plastic backs and frozen, performing the comminute step when they are to be used in a food production.

Example 10 - Browning

The colour was graded as follows Colour grade

1 Light pink - or white: the natural colour

2 White - close to natural

3 White/brown - slight browning

4 Brown - dark

5 Brown/black - dark

Mushroom samples were evaluated initially and during storage by measurement of reflectance at the top of the pile- us (whole mushrooms) or at the cut surface (halves) with a Byk-Gardner spectrocolorimeter (Sapers and others 1994).

Example 10 - Humidity

The humidity was graded as follows

Humidity grade

1 Bone dry

2 Dry

3 Moist - feels like moist bread

4 Wet

5 Wet and sticky

Drying temperature in Celsius Surface humidity grading of the

mushrooms after dehydration (40% water content)

24 1

30 2

45 2

60 4 ITEMS OF THE INVENTION

1. A method for the production of edible mushroom constituents, said method comprise a) providing industrial cultivated mushrooms b) dehydrating the mushrooms to a dry matter content of 50-70% c) cooling the mushrooms d) freezing the mushrooms e) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

2. A method according to item 1, further comprising antioxidant adding step.

3. A method according to item 1-2, further comprising a disinfection step.

4. A method according to any of items 1-3, wherein the disinfection step is provided by ozone.

5. A method according to any of items 1-4, wherein the disinfection step is provided by ultraviolet germicidal irradiation (UVGI).

6. A method according to any of items 1-5, further comprising a washing step prior to the dehydration in step b.

7. A method according to any of items 1-6, further comprising a brushing step prior to the dehydration in step b. 8. A method according to any of items 1-7, further comprising chopping the mushrooms to fragments having a cubic content larger than 540 mm ³ prior to the dehydration in step b. 9. A method according to any of items 1-8, wherein the dehydration is provided by heating the mushrooms at a mushroom surface temperature range from 20°C to 70°C.

10. A method according to any of items 1-9, wherein the comminuting is provided by a blade grinder.

11. A method according to any of items 1-10, further comprising subjecting the mushrooms to UV-B and/or UV-C light.

12. A method according to any of items 1-11, further comprising subjecting the mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ to an additional dehydration step.

13. A method for the production of mushroom constituents, said method comprise a) providing industrial cultivated mushrooms having a water content of less than 30% b) rehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) comminute the mushrooms thereby obtaining mushroom constituents having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ .

14. A method for the production of mushroom constituents, said method comprise a) providing industrial cultivated mushrooms subjected to UV-B and/or UV-C light b) optionally washing the mushrooms with water c) optionally disinfect the mushroom with ultraviolet germicidal irradiation (UVGI) d) optionally chopping the mushrooms to fragments having a cubic content larger than 540 mm ³ b) dehydrating the mushrooms to a dry matter content of 50-70% (water content 30-50%) c) comminute the mushrooms or mushroom fragments thereby obtaining mushroom constituents comprising vitamin D and having a dry matter content of 50-70% and a cubic content of 0,08 mm ³ to 540 mm ³ . 15. A mushroom constituent produced by a method according to any of items 1-14.

16. A mushroom constituent having a dry matter content of 50% - 70%, a cubic content of 0,08 mm ³ to 540 mm ³ , and a browning colour below grade 4. 17. A mushroom constituent according to item 16 further comprising vitamin D.

18. A mushroom constituent according to item 16-17 having a water holding capacity of 60% - 65%. 19. A mushroom constituent according to item 16-17 having a water activity of 0,8 - 0,9

20. Use of a mushroom constituent according to any of items 15-19 as a meat replacement.

21. Use of a mushroom constituent according to any of items 15-19 as mushroom meat. 22. Use of a mushroom constituent according to any of items 15-19 as vegetarian meat. 23. Use of a mushroom constituent according to any of items 15-19 as vegan meat.

24. A food composition comprising a mushroom constituent according to any of items 15-19.