MUSHROOM-BASED CHIP PRODUCTION METHOD

Abstract

The invention relates to a method in the fields of food technology, functional food products, plant-based protein-based snack products, and chip production technologies, which involves drying and grinding oyster mushrooms into flour and mixing this flour with chickpea or red lentil porridge in specific proportions to produce mushroom-based chips as a high-protein, high-fiber, additive-free, and functional snack.

Description

MUSHROOM-BASED CHIP PRODUCTION METHOD Technical Area The invention relates to food technology, functional food products, and plant-based protein snacks. In the field of products and chip production technologies, rich in plant protein and fiber, It's about mushroom-based chips, a gluten-free and additive-free snack. The invention specifically involves drying and grinding oyster mushrooms into a powder form, and this by mixing flour with chickpea or red lentil porridge in specific proportions as a high-protein, high-fiber, additive-free and functional snack It relates to a method that enables the production of mushroom-based chips. State of the Art In the field of food technology, potato chips are the most widely consumed snack worldwide. It is one of the products that are sourced from starch and carbohydrates, such as potatoes, corn, or wheat. Chips produced from raw materials generally have a crispy texture, intense flavor, and Their ease of consumption makes them appealing to a wide range of consumers. Especially with industrial production techniques, different taste profiles, spice varieties and packaging. With improved formats, chips are one of the most important product groups in the modern food industry. He has become one of them. Current technology for producing potato chips has significant disadvantages:  High fat content: Traditional chips are mostly made by frying. It is produced in a way that increases the fat content of the product, leading to negative health effects. This leads to...  High sodium and additives: To extend shelf life and improve taste profile. additives such as preservatives, colorings and flavorings to diversify It is being used, which poses a risk to consumer health.  Low nutritional value: Potato and corn-based chips are generally low in protein and fiber. It is insufficient in terms of vitamin 35. Therefore, it cannot be classified as a functional food. 2  Limited gluten-free alternatives: For people with celiac disease or those following a gluten-free diet There are very few suitable options for consumers who prefer this.  Limited use of mushroom-based products: High nutrient content such as oyster mushrooms Raw materials with high value are generally marketed in fresh or canned form. There is no innovative product variety offered in the snack format. The disadvantages described above lead consumers to prefer healthier, more functional, and natural options. This has led to a shift towards snacks containing oysters. However, with the current technique, oysters... a component rich in protein and fiber, such as mushrooms, functionally combines with legumes It has not been possible to produce them in chip form by combining them. Therefore, the existing technically high in protein, increased in fiber, gluten-free, additive-free and mushroom-based. A chip production method that preserves its natural aromatic structure is needed. This The need arises from both healthy eating trends and a gap in the functional food market. This is becoming increasingly evident. In the literature review, an example of the current state of the technique is given. Document number RU2688374 can be provided. This document concerns potato-based chips. The production method has been explained. In this method, potatoes are peeled and sliced, and starch is added. and treated with spice solutions and fried at high temperatures to achieve a crispy texture. Chips are produced using this technique. However, this technique results in a high fat and additive content. Therefore, it remains limited in terms of nutritional value and falls into the functional food category. It is not included. In addition, a gluten-free and additive-free formulation cannot be provided, and protein and A fiber-rich product cannot be obtained. Therefore, at the current technical level, Thanks to the functional combination of oyster mushroom meal and legume porridge There is a need for an innovative chip that is produced in a way that is gluten-free, additive-free, and has high nutritional value. It is located. In conclusion, the existence of the above problems and the inadequacy of the current solutions, This has made it necessary to make improvements in the technical field. Purpose of the Invention The present invention eliminates the aforementioned disadvantages and contributes to the relevant technical field. It relates to a mushroom-based chip production method that brings new advantages. 35 3 The main purpose of the invention is to dry and grind oyster mushrooms into a powder form. and this flour is mixed with chickpea or red lentil porridge in specific proportions. The result is a high-protein, high-fiber, additive-free, and functional snack. The goal is to develop a method for producing mushroom-based potato chips. The purpose of the invention is to combine oyster mushroom flour with chickpea or red lentil porridge. Thanks to this combination, it has much higher nutritional values ​​than existing chip products. The goal is to develop a chip production method that provides this. Another purpose of the invention is to use baking or low-fat cooking as an alternative to frying. A chip production method has emerged that offers a healthy alternative using these methods. to place. Another aim of the invention is to produce without the use of preservatives, colorings and flavorings. The goal is to develop a method for producing potato chips using entirely natural ingredients. Another aim of the invention is to create a suitable product for people with celiac disease and consumers following a gluten-free diet. The goal is to develop a gluten-free potato chip production method. Another aim of the invention is to add extra flavor thanks to the natural umami taste of oyster mushrooms. A method of producing aromatic-rich chips that reduces the need for additives has been developed. to place. Another aim of the invention is to produce microbial fungi by drying and grinding the mushrooms into flour. The goal is to develop a chip production method with increased stability and a longer shelf life. Another aim of the invention is to create a commercial product that combines mushroom-based flour and legumes. The goal is to develop an innovative chip production method that has not been found before. To fulfill all the purposes mentioned above and those that can be derived from the detailed explanation. The invention relates to food technology, functional food products, and plant-based protein snacks. In the field of products and chip production technologies, rich in plant protein and fiber, These mushroom-based chips are a gluten-free and additive-free snack. - 40-60% by weight oyster mushroom meal, 20-60% by weight 35 chickpea or lentil porridge, 8-12% olive oil by weight, by weight It is related to containing a 5-15% mixture of spices and salt. 4 The invention also has implications for food technology, functional food products, and plant-based protein products. In the field of snack products and chip production technologies, in terms of plant-based protein and fiber. The production of mushroom-based chips as a rich, gluten-free, and additive-free snack. This is a mushroom-based chip production method that provides, a) After cleaning and slicing the oyster mushrooms, they are placed in an air dryer. drying, b) Mushrooms that have been dried and rendered dry are ground into flour using a grinder. bringing, c) 40–60% oyster mushroom flour and 20–60% boiled mushrooms, blended into a paste. 10% of the dry mixture consisting of chickpea or red lentil flour brought in. Adding olive oil in a certain percentage, and a 5-15% spice and salt mixture. d) Mix the entire mixture until a homogeneous dough is obtained without lumps. mixing, e) The resulting dough is shaped into chips using a piping bag and appropriate piping tips. giving, f) Baking the shaped chips in the oven, g) The chips should be cooled to room temperature after being removed from the oven and kept away from moisture. This relates to the packaging process steps involved. Detailed Description of the Invention This detailed explanation describes the preferred method for producing mushroom-based chips, which is the subject of the invention. alternatives, solely for the purpose of better understanding the subject and without any limitations It is explained in a way that will not create an impact. The mushroom-based chips that are the subject of this invention are primarily made from oyster mushroom flour, chickpeas, or red chickpeas. The lentil porridge contains olive oil and a mixture of spices and salt. Table 1 below shows the content and usage rates of the mushroom-based chips that are the subject of the invention. is provided. Table 1: Mushroom-Based Chip Ingredients and Usage Rates 35 Preference by Weight Preference by Weight Contents Amount Available (%) Amount (%) Oyster mushroom meal 50 40-60 Chickpea or lentil porridge 35 20-60 Olive oil 10 8-12 Spice and salt mixture 5 5-15 Oyster mushroom meal: The main aromatic and functional component of the product. Natural. It provides umami flavor, offers protein and fiber, and has binding properties. Chickpea porridge: Helps the product maintain its structure and increases its protein and dietary fiber content. It promotes light browning and crispness. Red lentil porridge: Adds color, natural flavor, nutritional value, and consistency to the product. In an alternative formulation of the invention, green lentils could be used instead of chickpeas and red lentils. Lentils, quinoa flour, or kidney bean porridge can be used. Spice and salt blend: Enhances the product's flavor profile. Garlic powder, thyme, Basil, sweet paprika powder, salt, nigella seeds, white pepper. An alternative to the invention. Its composition includes a spice mixture with beetroot, spinach, tomatoes, and carrots. Natural vegetable powders can be added. Gluten-free binders (psyllium, potato starch, etc.) are used in the flour mixture. Different textures can be obtained. The production method for the mushroom-based chips that is the subject of this invention is as follows: a) Preparing the mushrooms: - Oyster mushrooms are cleaned and sliced ​​into 0.5–1 cm thick pieces. - Dried in an air dryer at 40–65°C for 6–18 hours. - Mushrooms that have been completely dried are ground into particles of 100–500 microns. Flour of that size is obtained. To preserve the nutritional value of oyster mushrooms during drying, a low temperature is used. 6 Temperature is preferred. The temperature level during the drying stage and the mushroom Drying time may vary depending on thickness. The target moisture content during the drying phase is 5- It is around [number] in the vicinity. Completely drying the mushrooms reduces microbial risks and prevents the flour from becoming rancid. This is prevented. There should be no heating during the grinding of oyster mushrooms; otherwise, Flavor loss may occur. b) Dough formation: - 40–60% oyster mushroom flour and 20–60% boiled mushrooms, blended into a paste. porridge made from harvested chickpeas or red lentils The mixture contains 10% olive oil and 5-15% spices and salt. is added. - Mix the entire mixture until a homogeneous dough is obtained without lumps. It is mixed. The ratios of oyster mushroom meal and chickpea or red lentil meal depend on the product requirements. It can be adjusted accordingly. The dough kneading time is preferably 3-10 minutes. The target moisture level of the dough... The ratio is around 25-35%. The dough should not be diluted too much; otherwise, it will not be thin enough for chips. Its crispness is decreasing. c) Shaping: - The resulting dough is shaped into chips using a piping bag and appropriate piping tips. An optional pre-baking step can be applied during the shaping process. If extrusion is used for forming, the forming temperature should be 25-50°C. It is between [dates]. The pre-cooking temperature can be between 100-140°C. The pre-cooking time is 1- It's been minutes. d) Cooking: - The shaped chips are baked at 140–170°C for 20-40 minutes. In the final baking process, the target moisture content of the final product is between 2-5%. Oven temperature. It must be kept at the ideal temperature; otherwise, burning and nutrient loss may occur in the products. 35. In an alternative configuration of the invention; low-pressure cooking, frying under vacuum. applicable. 7 e) Cooling and Packaging: - The chips are removed from the oven and cooled at room temperature for 10-30 minutes to remove moisture. It is packaged in a way that will not cause damage. The final product, potato chips, should have a moisture content below 5% when packaged after baking. Low humidity is essential during the packaging process. The mushroom-based chips produced using the method described in this invention are derived from oyster mushrooms. Thanks to its high protein and β-glucan content, this product differs from traditional grain-based chips. It has higher fiber and protein content and is considered a functional food. Additionally, the combination of raw materials used in the chip dough is naturally gluten-free. and can be considered in the category of suitable foods for people with celiac disease. Preservatives, colorings, or additives in mushroom-based chip formulations. Production is possible without using any other methods, and in this respect, it is a healthy product with minimal processing. It falls into the snack category. Furthermore, it does not contain common food allergens. Thanks to this, the risk of allergens is low. Mushroom-based chips are produced by baking, resulting in a 60-year savings compared to frying. 80% less fat content has been achieved. Low moisture and low risk of fat oxidation. Thanks to its structure, a long shelf life (6–12 months) can be achieved. Oyster mushroom production is an environmentally friendly process that requires low water and energy; This also reduces the product's carbon footprint.

Claims

1. Food technology, functional food products, plant-based protein snacks. in the field of products and chip production technologies, in terms of plant-based protein and fiber. Mushroom-based chips that are a rich, gluten-free, and additive-free snack. feature; - 40-60% by weight oyster mushroom meal, 20-60% by weight chickpea or lentil porridge, 8-12% by weight olive oil, 5-15% by weight of spices and salt mixture It includes.

2. A mushroom-based potato chip conforming to Claim 1, containing chickpeas and red lentils. Instead, it contains green lentils, quinoa flour, or kidney bean porridge.

3. A mushroom-based chip conforming to Claim 1, characterized by its spice blend. garlic powder, thyme, basil, sweet paprika powder, salt, nigella seeds, white It contains pepper.

4. A mushroom-based chip conforming to Claim 1, characterized by its spice blend containing beetroot, It contains spinach, tomato, and carrot powder.

5. A mushroom-based chip conforming to Claim 1, characterized by its gluten-free binders. It includes.

6. A mushroom-based chip conforming to claim 5, characterized by the absence of gluten-free binders. Psyllium is potato starch.

7. Food technology, functional food products, plant-based protein snacks. in the field of products and chip production technologies, in terms of plant-based protein and fiber. Mushroom-based chips as a rich, gluten-free, and additive-free snack. It is a mushroom-based chip production method that enables its production; its characteristic feature is; a) Cleaning and slicing oyster mushrooms and then airing them out drying in a dryer, b) Mushrooms that have been dried and rendered dry are ground into flour using a grinder. to be made into 35, c) 40–60% oyster mushroom flour and 20–60% boiled mushrooms blended into a paste 9 obtained from processed chickpeas or red lentils Add 10% olive oil and 5-15%... to the resulting porridge mixture. adding a mixture of spices and salt, d) Mix the entire mixture until a homogeneous dough is obtained without lumps. mixing to that extent, e) The resulting dough is shaped into chips using a piping bag and appropriate piping tips. giving, f) Baking the shaped chips in the oven, g) Allowing the chips removed from the oven to cool to room temperature and reducing humidity. packaging in a way that will not cause damage It includes the steps of the process.

8. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (a) In processing step, the sliced ​​mushrooms are kept at a temperature of 40–65 °C for 6–18 hours This includes the drying process step.

9. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (a) In the processing step, the moisture content of the mushrooms is reduced to around 5-10% during the drying stage. This includes the drying process step until it arrives.

10. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (b) In the processing step, the mushrooms are ground to a particle size of 100–500 microns. It includes the process step of obtaining flour.

11. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (d) In the process step, the dough is kneaded for 3-10 minutes. It includes.

12. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (d) In the processing step, the dough should have a moisture content of around 25-35%.

13. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (e) If extrusion is used in shaping during the process step, 25- The process involves applying a forming temperature between 50°C. 35 14. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (e) In the processing step, the dough is heated to a temperature of 100-140°C during the shaping process. and includes a pre-cooking step lasting 1-5 minutes.

15. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (f) In the processing step, baking at a temperature of 140–170°C for 20-40 minutes. It includes the process step.

16. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (f) In the processing step, the target moisture content of the final product is between 2-5%.

17. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (g) In the processing step, the chips removed from the oven are left for 10-30 minutes. It includes the cooling process step.

18. A mushroom-based chip production method that complies with Claim 7, and its characteristic is; as mentioned above. (g) In the processing step, the packaging moisture of the final product chips coming out of the oven The rate should be below 5%.