A mushroom extract seasoning and a method for preparing the same

Abstract

A mushroom essence seasoning and a preparation method thereof, the seasoning is composed of fresh edible fungi and specific blending ingredients, including refined salt, corn flavor sauce powder, rice powder, momordica grosvenori powder, malt dextrin, hydrolyzed vegetable protein powder, flavor yeast extract, monosodium glutamate, white pepper powder, the fresh edible fungi is selected from lentinus edodes or fresh flower mushroom, through pretreatment and fermentation of fresh edible fungi into edible fungus paste, mixing with ingredients into wet material, then granulating, rapid drying and screening to obtain regular granules, finally packaging to obtain finished products, the scheme does not use corn starch, avoids the problems of muddy soup, precipitation, corn smell and slow melting, while maintaining good granulation, providing two taste choices of flower mushroom and lentinus edodes, meeting different market demands, improving product quality and user experience.

Description

Technical Field

[0001] This invention relates to the field of seasoning manufacturing technology, and in particular to a mushroom extract seasoning and its preparation method. Background Technology

[0002] In the condiment industry, various compound seasonings have emerged to meet consumers' diverse needs for food flavors. Among them, mushroom extract seasonings developed using the unique flavor of edible fungi are gradually gaining market attention. In existing technologies, some mushroom extract seasonings improve granule formability and reduce costs by adding corn starch as an auxiliary ingredient. This approach solves, to some extent, the technological challenges in the production process, making it easier to produce stable granules that facilitate packaging, storage, and use.

[0003] However, existing mushroom seasonings containing cornstarch have revealed a series of problems in practical applications. First, the addition of cornstarch easily causes the seasoning to become cloudy during dissolution, affecting the clarity and appearance of the dish. Second, starch components tend to precipitate in the solution, reducing the uniformity and effectiveness of the seasoning. Third, the inherent fishy smell of cornstarch slightly affects the overall flavor of the mushroom seasoning, especially noticeable when making cold dishes or other flavor-sensitive dishes. Finally, cornstarch dissolves slowly, prolonging the dissolution time and reducing cooking efficiency, failing to meet the demands of modern fast-paced lifestyles.

[0004] Given the negative impact of the aforementioned issues on the quality and user experience of mushroom extract seasonings, there is an urgent need to develop a new type of starch-free mushroom extract seasoning to overcome defects such as cloudiness, sedimentation, corny odor, and slow melting, thereby improving the overall performance and market competitiveness of the product. This new seasoning not only better preserves the natural umami flavor of edible fungi but also meets consumers' pursuit of healthy and efficient cooking methods, which is of great significance for promoting innovative development in the seasoning industry. Summary of the Invention

[0005] To improve existing methods and systems, a mushroom seasoning is provided that avoids problems such as cloudy soup, sedimentation, corny smell, and slow melting by eliminating the use of starch, while maintaining good granulation properties, thus improving product quality and user experience.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: This application provides a mushroom essence seasoning. The raw materials of the mushroom essence seasoning include fresh edible fungi and blended ingredients. The blended ingredients include: refined salt, corn-flavored sauce powder, rice flour, monk fruit powder, maltodextrin, hydrolyzed vegetable protein powder, flavored yeast extract, monosodium glutamate (MSG), and white pepper powder. The fresh edible fungi and blended ingredients are composed of the following raw materials in parts by weight: 7-10 parts fresh edible fungi, 25-35 parts refined salt, 22-26 parts corn-flavored sauce powder, 8-11 parts rice flour, 5-8 parts monk fruit powder, 2-6 parts maltodextrin, 5-8 parts hydrolyzed vegetable protein powder, 2.5-5.5 parts flavored yeast extract, 1-3 parts MSG, and 0.5-0.8 parts white pepper powder. The mushroom essence seasoning does not contain any starch.

[0007] In some embodiments, fresh edible fungi and blended ingredients are processed into structurally stable granules using a preset process.

[0008] In some embodiments, the blending ingredients also include edible fungi powder.

[0009] In some embodiments, the fresh edible fungus is specifically shiitake mushroom.

[0010] In some embodiments, the fresh edible fungus is specifically the fresh shiitake mushroom, which is a special variety of shiitake mushroom that has grown to the point of cracking under specific conditions.

[0011] This application provides a method for preparing mushroom essence seasoning, including: Prepare fresh edible fungi and mix the ingredients according to the weight ratio; Fresh edible fungi are pre-treated, crushed, and fermented to produce edible fungi paste; The edible mushroom paste is mixed with the seasoning ingredients to produce a mixed wet mixture; The mixed wet material is made into structurally stable granules; The structurally stable particles are rapidly dried to produce dried particles.

[0012] In some embodiments, the preparation method further includes: The dried granules are sieved to separate regular granules and powder.

[0013] In some embodiments, the preparation method further includes: The granules are transferred into food packaging bags or bottles using packaging and sealing equipment.

[0014] In some embodiments, the fermentation step includes: Fresh edible fungi are washed, sliced, and pre-treated edible fungi are produced. The pretreated edible fungi are mixed with a predetermined ratio of water and blended into a paste to produce a fungal-water mixture. The bacterial-water mixture is placed in a preset temperature environment and left to stand for a preset time to produce edible mushroom paste.

[0015] In some embodiments, the preset temperature is 28 to 32 degrees Celsius and the preset time is 60 to 80 hours.

[0016] In some embodiments, the step of mixing the edible mushroom paste with the ingredients to generate a mixed wet mixture includes: Place the edible mushroom paste and ingredients into a high-speed mixer; After 15 to 18 minutes of high-speed mixing, a mixed wet material is generated.

[0017] This technical solution proposes a starch-free mushroom seasoning, composed of fresh edible fungi (shiitake or flower mushrooms) and specific blending ingredients such as refined salt and corn-flavored sauce powder. It is prepared through key processes including raw material pretreatment, fermentation into a mushroom paste, mixing and granulation, and rapid drying. This solution effectively solves the problems of traditional corn starch-containing seasonings, such as clouding, sedimentation, a corny taste, and slow dissolving. Furthermore, by adjusting the ingredient ratio, it addresses the issue of starch-free raw materials not forming granules, improving the product's granulation properties and flavor stability. It also offers two flavor options: shiitake and flower mushroom, meeting diverse needs, enhancing product market competitiveness, and improving user experience. Attached Figure Description

[0018] Figure 1 This is a flowchart of the mushroom essence seasoning manufacturing method in the preset process proposed in this invention; Figure 2 This is a flowchart of the fresh edible fungi fermentation method proposed in this invention. Detailed Implementation

[0019] The following description is intended to disclose the invention and enable those skilled in the art to implement it. The preferred embodiments described below are merely examples, and other obvious variations will occur to those skilled in the art.

[0020] This application provides a mushroom essence seasoning. The raw materials of the mushroom essence seasoning include fresh edible fungi and blended ingredients. The blended ingredients include: refined salt, corn-flavored sauce powder, rice flour, monk fruit powder, maltodextrin, hydrolyzed vegetable protein powder, flavored yeast extract, monosodium glutamate, and white pepper powder. The fresh edible fungi and blended ingredients are composed of the following raw materials in parts by weight: 7-10 parts fresh edible fungi, 25-35 parts refined salt, 22-26 parts corn-flavored sauce powder, 8-11 parts rice flour, 5-8 parts monk fruit powder, 2-6 parts maltodextrin, 5-8 parts hydrolyzed vegetable protein powder, 2.5-5.5 parts flavored yeast extract, 1-3 parts monosodium glutamate, and 0.5-0.8 parts white pepper powder. The mushroom essence seasoning does not contain any starch.

[0021] In recent years, mushroom extract seasonings have gradually gained popularity in the condiment market due to their natural mushroom flavor and health benefits, especially among families and the catering industry that prioritize natural ingredients, leading to continuous market demand growth. However, traditional mushroom extract products generally rely on adding starch (such as corn starch and potato starch) as a binder and filler during the production process to ensure the product has a uniform granular texture for easy packaging and use. Market feedback has revealed significant drawbacks to this starch-adding process: starch can easily cause cloudiness in the broth during preparation, affecting the color and appearance of dishes; if corn starch is used, a faint corny smell remains, which clashes with the mushroom flavor and masks the fresh taste that mushroom extract should have. Furthermore, the addition of starch increases the carbohydrate content of the product, contradicting modern consumers' pursuit of low-sugar and low-carb health.

[0022] Based on the above problems, we developed a mushroom extract product that is completely free of starch. In fact, maintaining the granular shape of the product after removing starch is a technical challenge—without the binding effect of starch, the raw materials easily disperse into powder or clump. Through repeated experiments, we found that by precisely controlling the proportion of maltodextrin in the formula and coordinating with the physical properties of other ingredients, granulation can be achieved under starch-free conditions. Specifically, when the maltodextrin content is too low, the material cannot bind effectively, and the product is a loose powder; if the content is too high, the granules will stick together into strips due to excessive viscosity, affecting flowability. Only by controlling the maltodextrin within a specific ratio range can the granules maintain both their intact shape and good dispersibility, perfectly solving the molding problem brought about by starch-free production.

[0023] In this formula, the various ingredients work synergistically to achieve a balance between flavor and texture: fresh edible fungi release polysaccharides and free amino acids through enzymatic hydrolysis, forming the product's basic umami flavor; refined salt provides a salty base; corn-flavored sauce powder imparts a natural corn aroma while avoiding the fishy smell of corn starch; rice flour, as a starch-free filler, adjusts the thickness of the texture; monk fruit powder utilizes its high sweetness and low calorie properties to provide natural sweetness and mask bitterness; maltodextrin controls particle shape while promoting the encapsulation and slow release of flavor substances; hydrolyzed vegetable protein powder and flavorful yeast extract work synergistically to enhance the overall fullness of umami; monosodium glutamate (MSG) strengthens the immediate perception of umami; and white pepper powder removes fishy odors and enhances aroma, making the complex flavor more harmonious and unified. This starch-free design not only avoids problems such as cloudy broth and off-flavors but also achieves an ideal particle state through the precise ratio of maltodextrin, while reducing the product's calories, making it more in line with modern healthy eating needs.

[0024] In some embodiments, the blending ingredients also include edible fungi powder. In specific production practices, to ensure that edible fungi powder not only serves as a nutritional fortifier but also significantly enhances the mushroom-like flavor and texture of the final product, enzymatic hydrolysis-Maillard reaction coupled microencapsulation technology is typically used as the core implementation method. First, in the raw material pretreatment stage, dried products with strong flavors, such as shiitake mushrooms, button mushrooms, or porcini mushrooms, are selected and their particle size is controlled between 10 and 50 micrometers using ultra-micro pulverization technology. The purpose of this is to disrupt the cell wall structure of the fungi, releasing the encapsulated flavor precursors, such as guanylic acid, inosinic acid, and various free amino acids. Subsequently, the fungi powder is subjected to targeted enzymatic hydrolysis using compound flavor enzymes. Under strictly controlled temperature and pH conditions, large molecular proteins are broken down into small molecular peptides and flavor amino acids. This step is the foundation for constructing a rich "umami" flavor. Next, the enzymatic hydrolysate is mixed with reducing sugars (such as xylose or glucose) in a specific ratio and subjected to a controlled Maillard heat reaction. By precisely adjusting the reaction time and temperature, heterocyclic compounds such as furans and pyrazines are induced to form. These are the key components that give natural mushrooms their unique caramelized and meaty aroma during roasting or stewing. Finally, to prevent the loss of these volatile aroma components during subsequent sterilization or storage, maltodextrin is used as the wall material. The reacted material is then spray-dried or encapsulated in a sharp-pore coagulation bath to form microcapsule particles with a sustained-release function. When products containing this microencapsulated edible mushroom powder are consumed, the microcapsule wall material gradually ruptures under the influence of oral temperature or salivary enzymes, resulting in an explosive release of mushroom flavor and a sustained sweet aftertaste, greatly restoring the rich and mellow taste of freshly cooked mushrooms.

[0025] By combining enzymatic hydrolysis and Maillard reaction, edible fungi powder has been successfully transformed from a simple nutritional supplement into a highly efficient natural flavor enhancer. The small molecule peptides and nucleotides produced have a strong synergistic effect with other components in the matrix, allowing the product to still present a rich umami flavor without the addition of large amounts of MSG or artificial flavor enhancers. This umami flavor is more rounded and lasting, without the dryness caused by chemically synthesized agents.

[0026] In some embodiments, the fresh edible fungi are specifically shiitake mushrooms or fresh flower mushrooms, with fresh flower mushrooms being a special variety of shiitake mushrooms that have grown to the point of cracking under specific conditions.

[0027] In the research and development of mushroom essence seasoning, shiitake mushrooms and fresh shiitake mushrooms were selected as the core fresh sources, mainly based on the natural advantages of these two types of fungi in the accumulation of flavor substances and their decisive influence on the taste of the final product. Common shiitake mushrooms, as the most recognized type of fungus in the market, are rich in guanylic acid, providing a basic and mellow umami base. Their thick flesh and strong adaptability allow them to release a lasting mushroom aroma after processing, forming the cornerstone of the seasoning's main flavor. Fresh shiitake mushrooms were chosen to break through the bottleneck of traditional mushroom essence flavor being monotonous. Fresh shiitake mushrooms are not simply a variant of common shiitake mushrooms, but rather a product of a special physiological stage in which shiitake mushrooms grow under specific low-temperature, high-humidity conditions until the cap cracks. This cracking process is actually a process of intense transport of nutrients from the fungal body to the outer edge of the cap, resulting in a much higher concentration of free amino acids, soluble sugars, and aromatic compounds in the flesh compared to common shiitake mushrooms. Therefore, fresh shiitake mushrooms not only possess a unique sweetness and a honey-like aftertaste, but also, due to their relatively loose structure, more easily release intracellular flavor substances during enzymatic hydrolysis, making the top aroma of the finished product more prominent. However, the high cracking rate of fresh mushrooms also makes them prone to oxidation and browning, and their aroma is extremely volatile. This requires the use of low-temperature color protection and instant aroma-locking technology during pretreatment. For example, using a low-temperature vacuum oil bath combined with microcapsule encapsulation can firmly lock in the aroma substances in the cracks and prevent them from being lost during processing, thus ensuring that the final product not only has the aroma of mushrooms, but also the unique "penetrating fragrance" of fresh mushrooms.

[0028] Building upon this foundation, the practical application of this embodiment also demonstrates precise control over the physical properties of raw materials, particularly addressing the challenges of high fiber content and difficult pelletizing of fresh shiitake mushrooms. Because the structure of fresh shiitake mushrooms is more loose than that of regular shiitake mushrooms, direct crushing easily leads to uneven particle size. Therefore, a graded crushing and recombination technique was introduced in actual production. First, the stems and caps of the fresh shiitake mushrooms are separated. The caps are pulverized using airflow to retain their volatile aroma, while the stems are ground with low shear force to maintain their fibrous shape. Then, the binding properties of maltodextrin are used to re-aggregate the two. This processing method utilizes the high flavor content of fresh shiitake mushrooms while solving the physical challenges of pelletizing in starch-free conditions, avoiding product looseness or sticking caused by an excessively high proportion of fresh shiitake mushrooms.

[0029] Looking further, this technology route centered on specific fungal species possesses exceptional flexibility, not limited to shiitake mushrooms and fresh mushrooms. It allows for the development of a series of mushroom essence products with diverse flavors by replacing the substrate fungal strains. For example, using porcini or morel mushrooms as the fresh source, leveraging their unique earthy aroma and rich meaty flavor, combined with higher-temperature Maillard reaction control, can develop a robust mushroom essence suitable for braising and stewing. Conversely, using crisp, tender varieties like king oyster mushrooms or white jade mushrooms with a milder fishy taste, a lighter, fresher style can be emphasized. By lowering the thermal reaction temperature and increasing the proportion of monk fruit powder, a sweetness can be highlighted, creating a special seasoning suitable for seafood or light dishes. Furthermore, mixed-strain fermentation technology can be employed, blending the freshness of shiitake mushrooms, the aroma of matsutake mushrooms, and the robustness of porcini mushrooms in different proportions. By adjusting the enzymatic hydrolysis time and thermal reaction substrate (e.g., replacing corn-flavored sauce powder with beef-flavored sauce powder), a full spectrum of products, from mild to rich, and from single-sense fungal aromas to complex meaty flavors, can be developed. This formulation adjustment and process adaptation based on the characteristics of the strain not only continues the core technological advantage of starch-free granule molding, but also greatly expands the application scenarios and market boundaries of mushroom extract products.

[0030] This application provides a method for preparing mushroom essence seasoning, such as... Figure 1 As shown, the preparation method includes: S1: Prepare fresh edible fungi and mix the ingredients according to the weight ratio; S2: Fresh edible fungi are pre-treated, crushed, and fermented to produce edible fungi paste; S3: Mix the edible mushroom paste with the seasoning ingredients to generate a mixed wet mixture; S4: Form the mixed wet material into structurally stable granules; S5: Rapidly dry the structurally stable particles to generate dried particles.

[0031] In the actual production implementation of this embodiment, the core challenge lies in achieving granule structural stability and excellent rehydration properties through a combination of bio-fermentation and physical molding techniques without adding any starch. Firstly, in the pretreatment stage of fresh edible fungi, simple mechanical crushing is insufficient to completely destroy the fungal cell walls and release deep flavors. Therefore, a "double fermentation cell wall breaking" process is introduced. Specifically, fresh mushrooms are first crushed and then inoculated with lactic acid bacteria for low-temperature pre-fermentation. The organic acids produced by the metabolism of lactic acid bacteria soften the fibers while inhibiting enzymatic browning and maintaining the mushroom's color. Subsequently, under controlled pH conditions, specific yeast is inoculated for secondary fermentation. The autolysis of yeast converts large protein molecules into flavor nucleotides and peptides. This process not only generates a rich mushroom base flavor but also removes some of the raw, fishy smell through biothermal effects, laying the foundation for a rich taste without the need for subsequent starch thickening. Secondly, in the wet material granulation stage, due to the lack of starch's binding properties, a physical molding technology of "extrusion granulation combined with fluidized bed coating" was adopted. Utilizing the viscous properties of maltodextrin under high shear force, the wet material was fed into a twin-screw extruder, where it was extruded through a die to produce dense, columnar granules. These granules then entered a fluidized bed, where a coating solution composed of modified starch substitutes (such as microcrystalline cellulose) and maltodextrin was sprayed onto the granule surface. This extremely thin coating, after drying, forms a physical framework, supporting the granules' intact shape under starch-free conditions and preventing breakage during transportation. Finally, in the rapid drying stage, to prevent the volatilization of umami substances and the degradation of mogrosides due to prolonged high-temperature processing, a "variable temperature gradient drying" technology was employed. First, constant-rate drying was performed at a low temperature of 40℃ to remove surface free water and prevent surface hardening and crusting. When the moisture content dropped to approximately 30%, the temperature was rapidly increased to 80℃ for de-rate drying, utilizing the migration force of internal moisture to achieve deep dehydration. The entire process was controlled within 15-20 minutes, significantly shortening the thermal journey.

[0032] The benefits of this combination of processes are multi-dimensional. Firstly, in terms of flavor presentation, the bio-enzymatic hydrolysis products generated during fermentation and the furans and pyrazines produced by the Maillard reaction form a natural flavor network. This allows the final product to release a complex aroma similar to slow-cooking when mixed, rather than a simple MSG taste. Furthermore, the integration of monk fruit powder and corn-flavored sauce powder in the fermentation environment is more natural, masking any earthy taste that mushrooms might have. Secondly, in terms of product form and user experience, the granules formed through extrusion and coating technology, although starch-free, maintain their shape in cold water without immediately disintegrating, while rapidly dissolving in hot water. This completely solves the problem of traditional starch-containing mushroom essence soups being cloudy and sticky, resulting in a clear broth that is particularly suitable for high-end clear soup dishes. Furthermore, from a nutritional and health perspective, the bio-fermentation process is actually a pre-digestion process that converts the macromolecular nutrients in fungi into small molecule peptides and amino acids, improving the absorption rate by the human body. At the same time, the rapid drying technology maximizes the preservation of heat-sensitive vitamins and polysaccharide activity in fresh mushrooms. Combined with a starch-free formula, it significantly reduces the glycemic load, making this product not only a seasoning but also possessing certain nutritional fortification functions, satisfying modern consumers' dual pursuit of "clean label" and "natural nutrition".

[0033] In some embodiments, the preparation method further includes: The dried granules are sieved to separate regular granules and powder.

[0034] In this embodiment, the added step of sieving the dried granules and separating the regular granules from the powder is actually a key "trimming" step to solve the physical stability of the starch-free formulation. Because it lacks starch as a binder, the dried material has low bulk strength and is prone to sticking, clumping, or breakage. Therefore, in practical applications, a combination of multi-stage vibrating sieving and air classification is typically used. For example, firstly, a high-frequency vibrating screen is used to remove oversized clumps, which are usually caused by localized incomplete drying or uneven distribution of maltodextrin and need to be returned for secondary crushing and drying. Next, granules with intact shapes are retained through a screen of a specific mesh size (e.g., 10-20 mesh), while fine powder smaller than 80 mesh is collected separately by a negative pressure air classification system at the bottom. In actual operation, to avoid static electricity generated during sieving causing fine powder to adhere to the particle surface and affect the appearance, the equipment is often equipped with ion bars to eliminate static electricity, and the humidity of the sieving environment is strictly controlled below 45%. Another specific technical implementation involves the closed-loop recycling of the separated "powder." Although this powder is not up to standard in form, it is rich in free amino acids, hydrolyzed plant proteins, and flavor yeast extracts, making it a highly flavorful substance. Technically, it is used as a "seed" or coating material and added back to the next batch of mixed wet materials. Its high specific surface area allows it to absorb oils and aromas, which in turn enhances the flavor thickness of the new batch of particles. This "self-circulation" technology not only solves the waste problem but also cleverly improves the umami concentration of the product.

[0035] The beneficial effects of this screening and reuse technology are mainly reflected in the uniformity of product form, the layering of flavor, and the economic efficiency of production. In terms of product form, rigorous screening removes debris and clumps, ensuring that every mushroom extract granule consumers receive is uniform in size, loose, and free of clumps. This greatly enhances the product's commercial value and the accuracy of measurement during use, avoiding differences in dissolution speed caused by varying particle size. Regarding flavor, the separated powder contains a large amount of flavor peptides and nucleotides produced by enzymatic hydrolysis. Reusing it in virgin ingredients is equivalent to "flavor enhancement," resulting in a rich umami flavor that extends beyond the surface. Furthermore, because excessive fine powder is removed, the finished product does not become cloudy during brewing due to suspended fine powder, and the broth remains clear and transparent. In addition, from a production perspective, this closed-loop reuse technology significantly improves raw material utilization, reduces the loss of fresh edible fungi and expensive flavorings (such as monk fruit powder and flavor yeast extract), and enhances the sensory quality of the product without increasing raw material costs. More importantly, by controlling the particle size distribution through sieving, the starch-free granules have the best anti-breakage ability within a specific particle size range. This ensures both the integrity of the packaging and transportation and the ideal state of "instant dissolution in hot water," perfectly balancing the contradiction between physical strength and instant solubility.

[0036] In some embodiments, the preparation method further includes: The granules are transferred into food packaging bags or bottles using packaging and sealing equipment.

[0037] In the packaging stage of this embodiment, the core of the technological implementation lies in solving the problems of easy moisture absorption, electrostatic adsorption, and transportation damage caused by the loose structure and large specific surface area of ​​starch-free granules. In actual production, high-barrier composite film materials combined with vacuum nitrogen filling technology are usually used for packaging. For example, packaging bags made of aluminized film and PE film are selected. The high barrier properties of the aluminum layer block the penetration of water vapor and oxygen, preventing the monk fruit powder and flavor yeast extract in the granules from clumping due to moisture absorption or discoloration due to Maillard reaction. In terms of sealing equipment, continuous vacuum packaging machines are often used. Before sealing, the packaging bags are evacuated and filled with high-purity nitrogen. This anaerobic environment can effectively inhibit the growth of aerobic microorganisms and avoid oxidative browning between granules. Another specific technological implementation involves an integrated production line for bottled products, encompassing bottle handling, filling, capping, and aluminum foil induction sealing. The filling head employs an anti-drip design and a loss-in-weight feeder, utilizing a high-precision weight sensor to control the feed rate and prevent particle breakage due to impact. After capping, an aluminum foil induction sealing process is added. Using electromagnetic induction, the aluminum foil at the bottle neck undergoes instantaneous high-temperature melting and adhesion, forming a highly airtight double-seal layer that completely isolates external moisture. Furthermore, to address the issue of inaccurate filling caused by electrostatic adsorption between particles, the equipment is typically equipped with ionizers to physically destaticate the particles before filling, ensuring that the net content error of each bag or bottle is controlled within a minimal range.

[0038] The application of this series of packaging and sealing technologies has brought significant benefits. Firstly, regarding shelf life and stability, the combination of high-barrier packaging and vacuum nitrogen-filling technology allows the product to maintain the looseness and flowability of the granules for a long time under normal temperature storage, avoiding the moisture absorption and softening and flavor loss caused by traditional packaging, ensuring that consumers can still experience the fresh mushroom aroma upon opening. Secondly, in terms of physical protection and user experience, precise filling control and anti-breakage design greatly reduce the granule powdering rate during transportation, ensuring the integrity of the product's form. The double-sealing structure allows consumers to maintain short-term quality stability even if the bag is not immediately sealed after use, improving ease of use. Finally, from a product value perspective, using food-grade high-transparency composite film or elegant packaging bottles, combined with a rigorous sealing process, not only enhances the product's visual appeal, but the clear packaging material also allows consumers to directly see the color and uniformity of the granules, strengthening their trust in the "starch-free, high-quality" selling point, thereby establishing a differentiated competitive advantage in the end-market.

[0039] In some embodiments, such as Figure 2 As shown, the fermentation steps include: S11: Wash and slice fresh edible fungi to produce pre-treated edible fungi; S12: Mix the pretreated edible fungi with a predetermined ratio of water, blend them into a paste, and generate a fungal-water mixture; S13: Place the bacterial-water mixture in an environment of 28 to 32 degrees Celsius and let it stand for 60 to 80 hours to produce edible mushroom paste.

[0040] In this embodiment, the fermentation temperature is precisely locked at 28 to 32 degrees Celsius and maintained for 60 to 80 hours during a static process. This utilizes the synergistic mechanism of mesophilic microorganisms and endogenous enzymes. The core of this technology lies in the precise construction and maintenance of the "micro-ecological environment." In actual production, to avoid the growth of miscellaneous bacteria or localized spoilage caused by prolonged static standing, a laminar flow hood with positive pressure protection combined with a water bath constant temperature control system is typically used. For example, the fermenter containing the bacterial-water mixture is placed in a constant temperature water bath. The high specific heat capacity of water is used to offset fluctuations in ambient temperature. With the help of a high-precision platinum resistance temperature sensor, the temperature fluctuation of the material inside the tank is strictly controlled within ±0.5 degrees Celsius. At the same time, sterile air filtered through a 0.22-micron filter membrane is continuously introduced into the tank to maintain a small amount of aerobic environment to promote the oxidation and condensation of flavor substances without causing spoilage bacteria to multiply due to excessive oxygen supply. Another specific technical implementation addresses the issues of sedimentation and stratification, as well as bottom anaerobic fermentation, that are prone to occur during the settling process of "pastry-like" materials. An intermittent low-speed stirring technique is employed. The program is set to activate the bottom magnetic stirrer every 12 hours, rotating at an extremely low speed of 5-10 rpm for 3 minutes. This breaks up material compaction, resuspends the precipitated microbial residue to ensure uniform enzymatic hydrolysis, and avoids the destruction of the already formed flavor colloidal structure by high-speed shearing. Furthermore, to ensure controllable fermentation endpoints over 60 to 80 hours, online monitoring of pH and oxidation-reduction potential (ORP) is introduced. When the pH value drops to the 4.5-5.0 range due to lactic acid accumulation and the ORP value stabilizes, the system automatically determines that fermentation is complete. This "electronic nose" judgment method based on physicochemical indicators replaces traditional manual experience-based judgment, ensuring the flavor consistency of each batch of edible mushroom paste.

[0041] The beneficial effects of this medium-temperature, long-term static fermentation technology are multi-layered and significant. Firstly, in terms of flavor development, 28 to 32 degrees Celsius is the optimal temperature range for the activity of endogenous proteases and flavor enzymes in fungi. The long fermentation time of over 60 hours allows for the deep hydrolysis of large protein molecules in shiitake or fresh mushrooms into flavor peptides and free amino acids. In particular, the umami-rich guanylic acid and glutamic acid are fully released. Simultaneously, trace oxidation generates small amounts of aldehydes and ketones, giving the fermented paste a rich, simmered base flavor. This base flavor perfectly complements the subsequently added corn-flavored sauce powder and yeast extract, rather than simply layering them. Secondly, regarding product texture and shaping aids, the fermented liquid mixture, after long-term static gelatinization, forms a highly water-holding, network-gel structure. This structure, when mixed with other ingredients, acts like a "biological sponge," adsorbing solid particles such as refined salt and maltodextrin, compensating for the insufficient binding force in starch-free formulations. This makes the mixed wet material less prone to breakage during granulation, and the internal structure of the granules is dense. More importantly, from the perspective of health and digestion, the long-term enzymatic hydrolysis actually completes a "pre-digestion" process, breaking down the indigestible chitin and crude protein in fungi into small-molecule active peptides and polysaccharides. This not only eliminates the grassy and earthy taste of raw fungi, but also greatly improves the absorption rate of fungal nutrients by the human body. Combined with the natural sweetness of monk fruit powder, the final product maintains a rich umami flavor and a smooth texture while being starch-free and low in calories, achieving a high degree of unity between flavor, physical properties and nutritional value.

[0042] In some embodiments, the step of mixing the edible mushroom paste with the ingredients to generate a mixed wet mixture includes: Place the edible mushroom paste and ingredients into a high-speed mixer; After 15 to 18 minutes of high-speed mixing, a mixed wet material is generated.

[0043] In this embodiment, a high-speed mixer is used to mix the edible mushroom paste with various ingredients for 15 to 18 minutes. The core technology lies in solving the physical problem of high material viscosity and difficulty in uniformly blending solid particles and paste in starch-free formulations. In actual implementation, a twin-shaft paddle or planetary mixer is usually selected. These devices can provide strong shear force and convection, ensuring that the viscous mushroom paste can grind and encapsulate solid particles such as refined salt and corn-flavored sauce powder, just like a colloid mill. Technically, the mixing process is not at a constant high speed, but rather uses a variable frequency control strategy: for the first 5 minutes, a high speed of 300-400 rpm is used to break the network structure of the mushroom paste, transforming it from a gel state to a sol state; for the next 8 minutes, the speed is reduced to 150-200 rpm, allowing the ingredient powders to be uniformly suspended and embedded in the mushroom paste matrix under centrifugal force, avoiding material splashing or clumping due to excessive speed; for the last 3 minutes, the speed is increased again for "polishing" mixing, eliminating dead corners. To prevent the frictional heat generated by prolonged mechanical stirring from causing the material to overheat (above 40℃ may cause browning of monk fruit powder or inactivation of yeast extract), the equipment is usually equipped with a jacketed cooling system that circulates cold water to maintain the material temperature at 30-35℃. Simultaneously, the inner wall of the mixer is coated with a Teflon anti-stick coating or equipped with scrapers to prevent the high-sugar, high-viscosity mycelium paste from sticking to the walls and causing caramelization. Furthermore, the feeding sequence is carefully designed; typically, the mycelium paste is premixed with liquid excipients (such as hydrolyzed vegetable protein) first, and then solid powder is added in batches, utilizing the lubricating effect of the liquid to reduce mixing resistance.

[0044] This precise control of time and mechanical force in the mixing process yields significant benefits. First, in terms of flavor integration, the 15-18 minute shear emulsification process encapsulates the originally hydrophobic corn flavor compounds with hydrophilic mycelial polysaccharides, forming a stable flavor microcapsule structure. This structure allows for the slow release of flavor during reconstitution, avoiding the shock of instantaneous release, resulting in a lasting and layered umami flavor in the finished product. Second, in terms of physical shaping assistance, the mechanical energy generated by high-speed mixing is partially converted into internal energy, prompting a slight cross-linking reaction between the proteins and maltodextrin in the mycelial paste. This "gluten-like" network structure replaces the role of a binder in the absence of starch, greatly improving the granulation rate in subsequent granulation processes, giving the granules a certain compressive strength and making them less prone to pulverization during drying and transportation. Most importantly, from a nutritional perspective, compared to traditional long-term simmering or high-temperature stirring, this temperature-controlled medium-speed mixing maximizes the preservation of heat-sensitive vitamins and polysaccharide activity in fresh mushrooms, while avoiding excessive Maillard reactions. This ensures that the product has a natural light golden color rather than dark brown, and the rehydrated broth is clear and bright. In terms of taste, it has both the smoothness of mushrooms and the absence of a starchy, sticky feeling, perfectly achieving a balance between clean labeling and excellent taste.

[0045] It should be noted that the order of the above embodiments of the present invention is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, the above description focuses on specific embodiments of this specification. Additionally, the processes depicted in the accompanying drawings do not necessarily require a specific or sequential order to achieve the desired results. In some embodiments, multitasking and parallel processing are possible or may be advantageous.

[0046] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0047] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A mushroom-based seasoning, characterized in that, The raw materials of the mushroom essence seasoning include fresh edible fungi and blending ingredients. The blending ingredients include: refined salt, corn-flavored sauce powder, rice flour, monk fruit powder, maltodextrin, hydrolyzed vegetable protein powder, flavored yeast extract, monosodium glutamate (MSG), and white pepper powder. The fresh edible fungi and the blending ingredients are composed of the following parts by weight: 7-10 parts fresh edible fungi, 25-35 parts refined salt, 22-26 parts corn-flavored sauce powder, 8-11 parts rice flour, 5-8 parts monk fruit powder, 2-6 parts maltodextrin, 5-8 parts hydrolyzed vegetable protein powder, 2.5-5.5 parts flavored yeast extract, 1-3 parts MSG, and 0.5-0.8 parts white pepper powder. The mushroom essence seasoning does not contain any starch.

2. The mushroom essence seasoning according to claim 1, characterized in that, The blending ingredients also include edible mushroom powder.

3. The mushroom essence seasoning according to claim 1, characterized in that, The fresh edible fungus mentioned is specifically shiitake mushroom.

4. The mushroom essence seasoning according to claim 1, characterized in that, The fresh edible fungus is specifically the fresh flower mushroom, which is a special variety of shiitake mushroom that has grown to the point of cracking under specific conditions.

5. A method for preparing mushroom essence seasoning, used to prepare the mushroom essence seasoning according to any one of claims 1 to 4, characterized in that, The preparation method includes: Prepare the fresh edible fungi and the blending ingredients according to the weight ratio; The fresh edible fungi are pretreated, crushed, and fermented to produce edible fungi paste; The edible fungus paste is mixed with the blending ingredients to generate a mixed wet mixture; The mixed wet material is made into structurally stable granules; The structurally stable particles are rapidly dried to produce dried particles.

6. The mushroom essence seasoning according to claim 5, characterized in that, The preparation method further includes: The dried granules are sieved to separate regular granules and powder.

7. The mushroom essence seasoning according to claim 6, characterized in that, The preparation method further includes: The regularized particles are transferred into food packaging bags or food packaging bottles using packaging and sealing equipment.

8. The mushroom essence seasoning according to claim 5, characterized in that, The fermentation step includes: The fresh edible fungi are washed and sliced ​​to produce pre-treated edible fungi. The pretreated edible fungi are mixed with a predetermined proportion of water and blended into a paste to generate a fungal-water mixture. The bacterial-water mixture is placed in a preset temperature environment and left to stand for a preset time to generate the edible mushroom paste.

9. The mushroom essence seasoning according to claim 8, characterized in that, The preset temperature is 28 to 32 degrees Celsius, and the preset time is 60 to 80 hours.

10. The mushroom essence seasoning according to claim 5, characterized in that, The step of mixing the edible mushroom paste with the ingredients to generate a mixed wet mixture includes: Place the edible mushroom paste and the ingredients into a high-speed mixer; After 15 to 18 minutes of high-speed mixing, the mixed wet material is generated.

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