Instant drink cubes made from Pleurotus mushrooms with citrus spice flavor

Abstract

A soluble functional beverage cube composition consisting of Pleurotus mushroom powder, cinnamon sugar and lemon juice or concentrate, formed into thermally processed, cut and dried cubes that dissolve rapidly in water, tea or juice to release bioactive fungal substances with citrus spice aroma, with solid ratios and drying conditions resulting in durable, portable cubes with the desired water activity.

Description

AREA OF INVENTION

[0001] The invention relates to functional food compositions and devices for the production of instant beverage cubes that combine Pleurotus mushroom powder with flavorings and binders to form durable, soluble cubes for the release of bioactive mushroom compounds in water, tea or juice. BACKGROUND OF THE INVENTION

[0002] Pleurotus spp. (oyster mushrooms) are rich in polysaccharides such as β-glucans (e.g., pleuran) and other bioactive substances with proven antioxidant, immunomodulatory, and anti-inflammatory effects. This supports their use as functional food ingredients. Processing for easy dosing can increase consumer acceptance in everyday beverages. Studies show that Pleurotus extracts and powders exhibit antioxidant properties and can modulate oxidative stress markers and immune parameters in preclinical models. This strengthens their position in health-promoting foods and dietary supplements. Instant beverage cubes are an established format for rapid dissolution and portion control. Methods for producing soluble flavor cubes and solidifying them through controlled solids content and low-temperature drying are well-established.This suggests applicability to functional, mushroom-based cubes with added citrus and spice notes. A flavored cube combining Pleurotus powder with cinnamon sugar and lemon juice concentrate offers a palatable, fast-dissolving, portable delivery system that leverages recognized antioxidant and sensory profiles to enhance palatability and enjoyment. SUMMARY OF THE INVENTION

[0003] The invention relates to flavored mushroom cubes made from Pleurotus mushroom powder, cinnamon sugar, and lemon juice (or concentrate). The cubes are thermally processed, cut, and dried, and dissolve quickly in hot or cold liquids. This creates a beverage with functional mushroom components and a balanced citrus-spice aroma. The composition is optimized for shelf life, mechanical strength, and rapid dissolution through solids management, optional moisture regulation, and controlled drying. This allows for easy use with 10-100 ml concentrate equivalent per cube for private or commercial purposes.Preferred embodiments standardize the particle size and moisture content of the Pleurotus powder, adjust the sugar matrix for cube stability and dissolution rate, and incorporate lemon acid for flavor and potential antioxidant synergistic effects while maintaining target water activity for extended shelf life. DETAILED DESCRIPTION

[0004] The composition includes Pleurotus mushroom powder, produced by low-temperature drying and milling to a defined particle size to preserve the antioxidant components. Batch analyses confirm the polyphenol / β-glucan content as part of the quality control process for functional positioning in accordance with the literature on Pleurotus-containing foods. Cinnamon sugar provides flavor and a crystalline matrix; the sucrose to glucose (or dextrose) ratio can be adjusted to achieve an optimal balance of structural strength and dissolution kinetics. This takes into account the process parameters of instant edible cubes, where sugar matrices form robust yet soluble solids under specific mesh sizes and low-temperature drying conditions.Lemon juice or concentrate contributes acidity and citrus flavor; the solids content and pH are adjusted to prevent stickiness and preserve the antioxidants during heat treatment. It should be noted that heat treatments can affect the phenols and sensory quality of the mushroom ingredients. Optional additives include flow agents, release agents, or natural binders. The product avoids high hygroscopic loads that could compromise cube stability, as is known to occur with instant beverage cubes. In those products, the total sugar content and hygroscopic flavor concentration are adjusted to ensure firmness and solubility.The manufacturing process involves blending dry powders (mushroom powder, sugar, cinnamon) until homogeneous, adding lemon juice or concentrate to adjust the solids content and plasticity, shaping the mixture into trays or molds, drying at low temperatures (e.g., convection at approximately 35–45 °C or with dehumidified air at controlled humidity) to fix the matrix, and cutting into cubes with defined dimensions. Final drying achieves the desired water activity to ensure shelf life and transportability. Dissolving performance is tested in both cold and hot liquids. The cubes are designed to dissolve within a preset timeframe without forming undissolved clumps. Particle size and sugar matrix are iteratively optimized to achieve the target times.The packaging consists of moisture-proof film or blister packs to protect against moisture absorption; the labeling includes serving and storage instructions. The functional positioning is based on the literature regarding the antioxidant and immunomodulating properties of Pleurotus, without making any disease-related claims. Product development validates the sensory profile and consumer acceptance of the citrus-cinnamon flavor, which, combined with mushroom notes, creates a pleasant beverage. Variants include selenium-enriched Pleurotus powders for increased antioxidant potential, reduced-sugar versions with alternative sweeteners, and caffeine-containing blends for specific applications. All variants aim to ensure rapid dissolution and cube stability within the defined process window.

Claims

[1] A soluble functional beverage cube composition consisting of Pleurotus mushroom powder, cinnamon sugar and lemon juice or concentrate, formed into thermally processed, cut and dried cubes that dissolve rapidly in water, tea or juice to release bioactive fungal substances with citrus spice flavor, wherein solid ratios and drying conditions give durable, portable cubes with the desired water activity. [2] Composition according to claim 1, wherein the Pleurotus powder is standardized with respect to particle size and moisture to preserve the antioxidant components and to ensure uniform dissolution, and the sugar matrix proportions are selected to provide a balance between mechanical strength and rapid disintegration in cold or hot beverages. [3] Composition according to claim 1 or 2, wherein the citric acid and the cinnamon are adapted to optimize the sensory profile and potential antioxidant synergy, while maintaining cube stability through controlled moisture drying and moisture-proof packaging. [4] Composition according to any of the preceding claims, wherein variants include selenium-enriched Pleurotus powder or alternative sweetener systems to modulate the antioxidant potential and calorie content without affecting the stability of the cubes or the dissolution performance.