PT104691B - PROCESS OF OBTAINING DIETARY FIBER FROM MUSHROOMS AND THEIR FIBER - Google Patents

Abstract

The present invention has application in the food industry and refers to a process for the production of diets derived from mushrooms obtained from the production of mushrooms and surpluses of the production of mushrooms. This process aims at the treatment and valorisation of the pollutants and excesses of the production of mushrooms, creating a product with suitable characteristics to be used as a food ingredient, specifically as a dietary fiber. The process consists in the grinding and extraction of the components without the effect of dietary fiber from the residues of whole mushrooms and musts with an alkaline solution containing peroxides of hydrogen, having an enrichment in fiber, the final product having a low calorific value and a composition in polysaccharides DIFFERENT FROM THE FIBERS THAT ARE OBTAINED FROM THE VEGETABLE SOURCES AND CEREALS USUALLY USED FOR THE PRODUCTION OF THIS FOOD INGREDIENT.

Description

MUSHROOM DIETARY FIBER PROCESSING AND EIRRA RESPECTIVE

Technical invention

The present invention relates to a process for obtaining diutetic mushroom fibers obtained from mushroom residues of the exception. of the production of food, by republishing in a food ingredient the composition of the melburadu quinine in the form of 'bibes alimentag', a we-0001 o: suloca daa already listed in plant origin,

Summary of the Invention

The invention? It consists of a process which uses the residues of the prudence of defective Alchemy, mushroom and mushroom. which are misfmradc®: soft woolly, or mecar / iismeRt®; · with an: alkaline solution: containing blds® genio pfdnfdu giving a product with physicochemical characteristics suitable for use: Alifegite Infredent Icon. edge of the libou 1: 10-1 :: 111.0: 0, ®d ® »000000: 1,000 qulmlua Unique: Ot!>

Background of the invention fiber digit: roa f definite gefalmaute momo de ompomponezitus: food undigested by the tops of the ga: SV: r'S _: i _: nt: ® _: st.i _: na.l bumanu: could be on fermented p nelnrn According to neither the CCCS itaοΙΜΕΝΙηΰΙϋΑ flite, dietary sj.gnlfi.ua hydrocarbon carbon polymers to a degree of determination not less than 1, other than those: nointu slender flu (ΙΑ l »'b? ínnamp eu aX ,, libei.

Or benefits: for the health of oonsw dietary fiber mmm- chest: mommm. apm soc. mute beneficial action in respect of intestinal transit time, prevention and treatment of Constipation, chororsal cleft, coronary disease, and mastuated diabetes, 1: 987; Bendeluff, 1987; Harig, 1939; Tintem 1991, Andersóú, 1994; Cassidy is Biugharç 1994}, pmmt? of colonic health by m: The quest for the production of short-chain bristle acids by their smoking in the colon, I have estimated the growth of beneficial intestinal microflcra, leading to this multi-biologic form (Roediger, „mm CutAlngs 1981; rleming et al . , 1991; Cuamings, 1994; HCBurney et al 1985; dhi.tehead et al ,, 1996; McBurney et al, 1987 _f; Mnndeloff, 1987; Mo rt m sen et al, 1938;. 3 (Hee et al., 1991; Demigne et al., 1995).

The contribution of dietary fiber to intestinal viscosity serum seems to be related to cm. Glucose and lipid metabolism control: Kritchvsky et al, 1974; Barbar et al., 19-81; Std.th. Anderson et al., 1984; bemigne et al., 1936; O'obsobs 1986; km, et m .: .., 1992; Callaher et al., 1992; Giure et al ,,

1994; 8al; Menen et al, 1998},

Dretéiroa mmbem fiber has teenological properties that can be militated in the formulation of products, resulting in. smoothed, smooth texture and / or an increased stability thereof during the production stages.

These properties, especially the nutritional ones, have in recent times been brought to the production of dietary fiber euriquecido foods, for example, for use _; pedio-alfíOg: © ;,

Orders, products, ceçyxted, detodo etc ....

con c c e atoratoa s too tone to cito: para a

Health departs from tosaltantto <to rtoltos, · onsatoderes.

ford conduit of

There are nowadays a variety of raw materials from which fiber is sought, © d i et et. i tos senda totoa them, gone a. childbirth © vegetable goons, tom exemple, upright (wheat, maize, oats, cantaloupe / fruit (tottonea s mato, vegetables ieftolha and totemrtoa), the cellulose in feet is a content © ara to a rísti oas s of dietary fiber to® age to.

disputable products are .1. V.

>

ix the content of • d.

flavor • lower value oto.pt, neutral pain and pain (toetoudin to d finta dia _: © ethics can count axclusi ^.: cane ^: n, e: soluble fate - phytos, soluble dietoto.ca , exoluto.sarnenta insolute fractions fr ~ uninfluent :: uneolavei ethic diet, cutos f repus rtiatonta uto toura, in ytoportos ôe actas aa: fractions.

There are several methods for the preparation of fiber-containing atomizing ingredients, all of which are divided into methods: sputtering: and all of them self-contained; ices ,.

From the actor © © method ©: nttoátiços, © pretended treatment with act, ias the {© to my only love of the spills !, so as to simulate the asse: of digestion, followed by precipitation of the soluble feint © atn, nol ,, has: sedo apt, eu de in Varies producta

Eurimethic treatment has also been used _: the aim is to obtain the highest cabbage fiber fibers (Cafres et al. And the Aspergillation? S measurement of solubility).

7®. 1537}. Other met Q ClO in waste oh yeah with: if obtain one product with one.

Dietary fiber content exceeding 501 (viatauo, 1501}

Ixiste s®a diversity of chemical methods including:

1; water wash for the removal of: ®v®.® · soluble as sugars? simple, at temperatures between 31Â ° to 53Â ° ^: (OS Patent â, 755,553);

2} a.pca obtaining the mallet starch via hdma.ds (US 4,334,115};

3, treatment of straw fiber decontamination with a hydrogen oxide germplification (OS · 4,731} 010};? ® Acid hydrolysis of linhocelnlasi®® plant fiber from 150 ' ⁵ C to 300 ®? and 0.5 MPa to ñ17 MPa (US 1.537,005};

o) t®a-bamerjt® of oat shells: they are a solution of séd? io® hydroxide. 5-501) ®.® autoslave du 100 1 at 000 ^c C e, 0.1 Mis at 1.0 MPa for removal of most silica e: ler® ir® (? US 0.013,10 3).

General Description of the Invention The concerns of agro-imer® air companies focus on the development of factors of; θ: ρ: 1) ®: 11η; of pro: ®® was: d: á: ç çompet 1.12.0 lda of <.1 value of its residues and waste resulting from production, through the creation of value-added products, t. erras ror nado a fa? ctt® d® compétltininade adie limai ..

In this sense, the present invention provides a solution for the agro-industrial sector of mushroom production; cqnst.lt; u; i _: one. Any less. the value of the by-products and excesses of production, resulting from ^: sen; velv; _: immanto; d® a product with ingrdient value to immante,

The predation rate differs from any of the methodologies hitherto presented not only by the substrate used (non-plant), but also by the extraction method in which it is used. ale®; r> ocnute; hydrogen peronide, yielding the product with oaraoteri. suitable physical-quinines; to be vultured as; food ingredient in uncle dietary matte form, oom ocmpcsieSo goimioa pnloa,.

At present, only dietary fiber of plant origin is available, but mushrooms and their residues are also ro? n -c materials. Provanilent / O dietary fiber: from its ceuutarss walls.> The oellular® walls of the fungi, in all quarters including the t »pp®lp, are structurally unique and differ; Significantly from the cell walls of plants based on a. cellulose, fungal cell walls contain: g 11 ogprotefins; pclíssaeaxídeos s, prinoipalmente beta --gincanas the chitin idamela _r IIM) ;; Vetter, (MT), As: gilfouprotelnias' present in the saccharide containing tightly packed cell walls; hydrates; . carbon 'so much; d-, mllpadop a · in threadbare there d caps; contains g thighs; 11 cosi 1 f ipf At Idl 11 nos 11 cl,

The gincana and prsdonà.n: aa are essentially composed of a major chain of β-glucose glucose in beta combination.

A) .. Gymkhana handcuffs may be used for nm glucose chambers. llgapao dana, (1-6). Daitin is comprised of linear C-strands®.

Ss t as ρο 1 1 s sa c a r i d 3 o A res 1. du.es: de Wece tl 1 -giúdcSA®l.na. and present: all caaactaristlcas sixxtrd®'itné <es de ®ós t ç.br dietetics. That is, they are not eoparler tOnonng: MW · tra ot o castro1n ti n1 have to point out that the isolated polyseards of tf® saqueeics will have attention to the ceramic walls of recent years due to 'M properties: · 1ηΐ; η: οϊ3θΟη : 13: θ: οηΑ: θ: and ant: it: nmsra.: Is: (Oeop ei al.,: IS® Isnllasinl ei: al ..

La Soer, 2002; Hroan et al. 2: 010; ei al, ion ion <11,,. 101i, of the colonies: the Wttwis species and within.

same species, being dependent on varioa ractofns to®

For the Table .., the composition is described centaimal doa-pr.inpi.pa.is spgúbéios o ηϊί, ΐν a DOS: throughout: o · pondo ir dupao ®rd lai, · aba: r lo ns —õ 1.81; lenil to him - ao, 41; fdpr <3bp® - 10,200. and component irri tara, caa, loua oonàaidlinandc: from 12 to PM® from: pene f-theses de eonume.les, the t-shirt of iris ranges from 11 to: the 11th and t from belts varies from S to 111. , d teer ae sondara: it is also. rarlable when mpreerxd _: i, from the inside: 1 a. 11, of which: est, mali la ri amenae con s111 ulda by ae donated poly-saturated s, 010.130 e.lino: l .: el.co W Wllu

Carbohydrates, calculated by difference, are the pr: in.uapals: oonsò.atu.inta.s of dry maberia: .dos: e: çc: umelos.

Within vu / nr hydrates, dietary fiber is the main component of mushrooms, contacting between 13 and 503 of their dry weight, with mushrooms one. Try high in dietary fiber. The dietary fiber of cogamelca is mostly rich in insoluble dietary fiber (- 503}, and it is mostly substituted by scavenger hunts and chitin.

Table 1 - centssimal analysis and other constituents of mushrooms (Manei st. Al., 1001; Cheung, 2001).

apical Ρορροχ + ο PIPUXXXS iaórsarus XXV uncle vs = = iXÚUÚj.S Dry matter + ... <) at ~ xi Ε-1Ε Sonia 113-10 lu-q i> <: eructuirKÕ 1A ~ Í3 d, · 3 S i 3- = d. 1θΒΧίΧ ;;: · χ · .............. : i l-S 1s hydrate Caxlxuvd ' = iP-il 4 7 - 39 ΐ-ύ-νρ: l '' there-x3 η: ··.?. yes / --- 3 B SUF ^'s : X id ·; · 50 = 3 rpr® < ^s of ............................... pie , 35; ^Ã Calculated by difference (V matter =

only% Sera dura); 5th

luroreina

Dietary fiber

Soluble; ^c ãelativamente. fiber, dietary; XOF - Fiber

Insoluble dietetics ..

In terms of yield is the overall composition, except for cereal bran (42%) and peas (5.3%). The dietary fiber content of mushrooms represents an equivalent amount, and fines are higher, to fiber from fruit (vegetable Cq6-1H) (1.31 (.

In technological terms, only among the functional properties, the color and net fiber of the main fibers gives the choice, and should be odorless, not to

Ito.totodlr WWas dis: radáveí, S: aça: alítoátto in which I add ο? © ©, x qe a® ton®, gor. Toa g, not provà ©: ©, to® product product change. The water retention capacity and all-round top-molding are noticeable. atototto.nl tola totoWto Equal tom of P la todo toporttoci.a, pis ^: too ales those responsible; by the amendment of. toara d to food a quaia: it is the dialect of a fitoa tototoudin., ai act _f Itoto

Dietary fiber moisturizing properties determine the optimal suppression of foods as these should have a desirable texture, so as to be simplified, water can be retained by insoluble dietary fibers in either form: bound water by suppressive stress donates pores of the toilets bound by hydrogens: siu, so.toos. 1 toe rasgues hiartoítoioas The allocation of water between these two states: it depends on the structure of the pipes, the location and the location: η®! Áen las ·, the © ©: das: par ti, et las, da porosity of fiber, affect of dizzy salt and temperature.

Torsos CeilingToglcos ::, a. topa ei da of bread of: apt This to the increase of: weight of food per water, at nutritional level it is verified that: the increase in the amount of water is related © with the © metoo from time to time ttotolto intesf inal totaniftoth. et al., 1011 /.

The oil-retention capacity is increased in foodstuffs, for example: <the product has been detained to act on its fat fat, © and the: lost tote: how much © clogged. This property can also be important for the retention of flavors and flavors. of product weight.

Os ^: wgtww a residues: d · © qogumeios. are product®: highly perishable having a working time of only a few days • to: enge: ambient rat ·. Betes: They are living organisms without increasing their active metabolism after harvest, and entering a sanescanola process. This process leads to a deterioration of the sound soils with the water-brown color that develops in color, and during this period a substantial change in the color occurs. color, temptation, odor and taste (Beelman, 1988; Scler-xivas et al., 1919}, of the epitope and acaotatinamedie, due to the presence of high activity of the above tyrosine: EC 1.11111.1® also called polyphenol oxidase. catalyses montóennis hydration and malolenolasei activity and oxidation of air to d · 1 common to respectful quinaras la · qp inanas are highly reactive substances that can react with proteins or polymers to form responsible melanins for the development of esaurá brown color, 1 : malorla: of these brunches are found to be unmotivated in the mushrooms, and mushroom residues in the form, however, they are stowed in the process of senoaenoia by acidic or basic treatments, mechanical stresses.

Contact with aniseed to its natural substrates occurs when mushrooms are damaged or cut, leading to the production of melanin, 1 puncture of protection: from fungi against environmental stress (Bali et al ,, 198 ®). In. Generally speaking, fungal melaolna® are olaooi finada® »four types ··; IdW (b-} 3, d -dl · ·· hidfoxifdnll) alanima :) · ®®1ίιη1ηύ, dsxivadas ^: da tyrosiúa; dm

1® g 1®ta® i nl 1 -d, 4. ~ d 1 Bi: dxt®i> ®® en g + ~ ®a 1 ® i + 3®a _f d ar 1 s dg 1- g 1 uta: m ® dl - ô - hd. αχool ha® sano ξ BdS h; cai® cg: lm s pd® are derived from oateool and di- · id + oxinaxi® ®; and pantacetidoawlaaiha derived from 1,1 --- 11 --- 11101 ^^^ In all these cases, the phenolic compounds are oxidized to d +. +: xnonas, which pclímex-ixap :, nat en.rf.:®a ' t: dea®enre _f : dana. Soa® pigments: ea ea so many. In the case of dgarics, only the mullet: ® is not due to the folly of the B. : ® GDHB-melanins, tyrosine having an essential role in sound synthesis.

Another alteration of pain and the process of senescence is the alteration of the aroma of the ovaries. Check. · Ah that arBaaahaaohtG d + xr only o®. day beak ®®aa® undesirable race® r® mushroom aroma, occurring with increased level: da: 1 --- 0: 010: 0: --- 3 --- 01, lamba® have gone for alcohol of mushrooms, ο 1 · ®ό1οη ~ 3 - οη®, with the increase in thi Beata ultima caz + sidaradc .InbesegBvel .. this campi® to apxasenia a r®egalic anode, being contained as a® gaf ' · Χίο®®®.® e® products: milk derivative® faqa, 1§®1}.

lamoém dai da tion dor ã. iasalurated fat, higher in the gourd + rd + ura; Banal ly et a®: wool® o) co ed le: s Basic and inacu® 1®B undesirable odors (Frankel, present, iaveation reveals an editing method for _: the production of a fiber-based alInsulax ingredient Dietary, Covers to Prevent Scarring and the Appearance of an Unpleasant Odor, Resullande ® a product ρο® capactertstioas te eno ig gx c as ag en pt: + a da s for: asuaa®.®, and action:

food additive, based on: nitra dletetica, and oo® a chemical composition: united s® we have: from polysing the air of the constitutive gifts, to chitin and (t-glucauas, when Compared to the Opupç® dag flMras die ^: : obtained from traditional plant ferites, which present: m: aioo: itar :: ia: ms: n: te oelulaae, alananas, pectination, arabinoxylans and araoinogalactans as polysaccharides ccgsr ibud. ndas -

P plebe fiber? rich donates mushrooms: it is riail cri, ter i: arsept.e: rich, in fiber, dist and you, ua ipsciu wd / -90: 73, being woodworker eorsPitulda gt ...:. g locaras and quitiúa <

Disadvantages of Anterior Tecrrlagis

Attempting to produce fiber di ethic from mushrooms and mushroom residues by traditional methods after harvesting vegetables: cereals ipor ememplo ::

boiling water, ethanol has resulted in the preparation of products. odor rpm sharp tapha, very intense.

mushrooms and s ρa í?, 'i mien a and mushrooms, and dericados us products ® energetic peor: · elevadc?

dav acid to E1E vado cdnteíidg _cm: greteída, ^ making these products as inapdàcãvcls 1agrediar TES magnet al: tares. These are terações al: RSLA: ci oradas, to the case esburéolíté-mom ent ,, ma · fridge and presence t.iresd nase and ^oom: d presence of compdsdds fençlignr aas the EU gamei which A is Mago bark of melaptaas - d intense and unpleasant odor obtained, and due to the presence of high levels of: ί.-ορρρ ^: ύ ··· ρ ··· οί l-oeuea ··· d-una: and dapical tasting :, and: what bread were, removed from the kidnapping O: prnéspò de: fiber preparation by the methods described earlier

B applica tion dg Ue adiras:: traddo, preaching igunis: from fiber dlet, ethics, mbiC: per example, mare: terver, ethanol a: §Bt the trapamaptoa enrómtcost resuita, in products ceai color o _: astgn.íHi sharp * apr: ee _: en'tandn _: a mushroom smell * mH intense, especially in good waste products: ççgumeros * tarhandír «sne * prodatoe ίρορίΐοονοίο I take ingredients. food. These changes are related, in the case of darkening, to the presence of enryma tyrosinase and the presence of tenole compounds in the mushrooms, which lead to the formation of melanins. The unpleasant intense odor obtained is due to the presence of high levels of 1-octen-1-ol and 1-ccten-o-one and lipid oxidation. The process of producing mushroom dietary fiber and mushroom residues described in this invention allows to obviate the problems caused by chemical browning and odor elimination, resulting in a high fiber, low protein and fat product.

Dimensioning of Figures

Figure 1 ~ ro '* ci>>'' ¹ <- obtaining erratic floodlights

Figure 2 - King X - diffraction spectrum of dietary fiber obtained from mushrooms and mushroom residues.

Figure 3 - IR spectrum of dietary fiber obtained from the broke ^r: * mushroom and tpsaduop of _cpgumelos:.

Detailed Description of the Invention The process of the present invention can be applied to any type of mushroom production. non-restrictive togo, .aaoaooa MOr® (mushrooms dran.ots _: and ca * *), ãlgttobms · ostrea Pus * deotãnoa eudags * act ..

Getting S®Ma® imant®® R m The m mp © will be already available. existing sources. vegetable.

®. bre®e®t® invention © © Ohaiatte to promote steó.f © / © / ·! ©: © / of the sex effect ® components of the fiber from the by-products of: coke production (micélir, foot ®, barri tl.® aPosj> ο mushrooms from _{: ©} gamelos: integers, rdsuotandd da® prcduté base d® filou; white os®: téheiso with the characteristics st ic aa ffsio © gui mi appropriate casts (content in dietary fiber, barricade in fat and protein content, low theoretical value, good water and electrical retention capacity for use as a food ingredient).

re product: _stiltant®: the present invention provides a OÇípOS © © t CaO qulnlra te rm on. g οη1 © 1 · η® /, fiber-based products originating from sandy paragliding wastes, most of them have asna®, pertina®.

air abinomi laxas © / arabinogal ac r®o p® 1.1® blush ide® © / oops / ti nt.es,

due to its technical properties, such as: color, smell, ability to absorb water: and Pí © r vai ©; ®nsrgé: t.io © <, may be incorporated into a variety of foodstuffs © ais cosa ©: bread, bakery and confectionery products, such as salaaoha..s, fmathras a: nambarg: ttersa,

© t © da / a: bed d © r hard dl. erect x® aprese®taci © solid.

Attempting to prepare dietary fiber from cgum®lò® and blinds®®® loops / skins tradioiornai® methods applies ©¤! ®: vsgot / a / is © / © cr © aàs / por eaemplor atamaetes eneimátlese3, resulted in® presented with very intense mushrooms.

espoe.u Ί meai and price us

O.

dioecos doo eito frl ioal naergotic content / g.

by my example ot.il I walk the treatment on®: ethane.1 <a guerfaf due to the content

their products are inapplicable as food ingredients.

In solving this problem, a 111,000--00 dietary fiber preparation nodule using hydrogen peroxide from the mushrooms and mushroom residues yielded the following conditions: resulting in a white OD® product. and if® © der: dst sola vol, with quality: suitable for your use: i _: li ration we lngre: dlsnt: e ^: aliment ·.

Po point of vast implementation. present invention, this EPC enters the ·· quear whine summarized pa scheme 1 wm ow, this process is es mushroom residues _of: ddgumelos ué .1 mi tos _s feet, damaged mushrooms after removal estranhes bodies (dust and pedrash The appropriate volume of alkaline reagent and wetting agent is mixed in a proportion of the presence of W1 (bp of mechanically disintegrated salts.) The wetting agent is hydrogen peronide with a concentration which may vary from 0.2% to bui (vivi, b alloaline reagent may be ©; mdr & ridc of sedium, hl potassium oxide or carbonate: of sedio, t ipi cabohis in dill understood dyes: if aOt, progress can occur with op without pH adj. during xea _: utionjtf: e: x-tr _: at: tion Q Poet process should be between X c and up to 24 h, and may be performed at temperatures from 4 1 to 80 * C, depending on the desired characteristics. the final graduate.after this time bead, the solution will do is neutralized with acid-rich south, another Cu, Pd understood comes to .3 'a', the residual oxidizing reagent is destroyed by a conventional method by adding sodium ulfj.ro ss Pi.

solid residue separated by physical separation from the liquid, for example by filtration or centrifugation, the moisture content of the obtained solid is reduced to between 5% and 10%, for example by lyophilization, luxury bed. heat tunnel or stove .. The dried product may be molded after drying or may suffer some. particle size sizing process, for example pcx sieving, followed by axmaxenamentu and / or packaging.

H. composition, performance and functional properties of the differentiated, using different product species obtained: may be of different models, different concentrations of the product at different extraction times. The sky is .1. o a and cu residues of cagumelcs other, <

Detailed chemical examples of Figures 1 and 3, present example.

in the Invention Tabulas only appear, from face to face to all the same.

apreaant sx · up, by way of

x.3ç.>: ...

e.a>

x-d-d:

· &

specnxo r .χ o r a e.:. and u is t x c a. in

Xgume xo res 1 dop of coo ume 1 p ..

The presence of curtains in their crystalline form is a typical feature of the cell walls of the cosunelles that the ccrd. The preheat of chitin is 8 years old and verified in the light of 1 n-ravermeili ^ O Oleara O where> bofa® is observed. Mycological characteristics of X, Amide O, and atheide XI, reported on P-acetyl 1-fluessamine which is the structural unit of the quituua. Sife cm-1, which is characteristic of polysaccharide with β-bonds _; c ar cat er is1 i qua qulua & s β - g1ucana s> 1 is 1 st to observe the absence of fat, due to its absence and its kerotermic bands in the regions of X750-1700 on-1 relative to the presence of ester groups.

babpla d - bsaçplos dei 1ορρορύρίο íç 1 10b g) dap _: Cogameloa fibers obtained by the method of the present invention.

OpbOe la Ooado datei otee la Phtetetetus .Fa / all 02 tears s: Mrtete) 11) 0: 11-1W teteláaí Xslteores ÍCafantei 211101 éiteá® 118110: aotelmensn Fl ^s 111: 6 j'i 2 O 1.: 2 tenldtee § y : 00 00 1 ttetl 0818 iw 0/1111 1 :: 10: 2: 101: 2 0.x 00 d0w χ 067 1 étete çiutesers.ina 1-1101. over there) : 3:,: 11118:,: 11: 1 1 :, wool-tae:, tel r Protein. ^s to 11 of M: tert.ite -you .....'- Qd -01 1 s'ter: ® - tàte, Ç: 111 d 1 2§11 the Fintes ........... O1 .........; tf O antextíp ' 1: tí nSMÇ 8.1 xllç A kmo. / O 1, X: tete, t <2 ^: 13 ::.: 1 tate 5

^S: lu <aspect ratio: dry of -ccg / yellows and residues

Calculates by difference of the total annotation percentage with the percentage of the annotation coming from the glucosae r 0.0 scratch · palasssoar-deds: no. sMlMeo tbnglot eb al, _:: , MW) ^{: i} w leal - Oçg prufOnang sarbonn bark: fàOtg Ι, -Ι'ρΐ / Ιοοί O in me ^: -4 llerq protein, rg nlararos ό axMwM llr / iq l ipldest,

Table 3 - E © broad

Mushroom Fibers Characteristic of the handle obtained from the Method of the Present

1S en © * 0 d ©: C © ç® 5i: © l <© CsndluBs ç © í:. ·. <: χ ·. · <; > .. '1 · ..' ®®1®. « :; ®ΟΚΟΚΟ © ’.> © ; ®.S t.® to 3 : dPP © B ©: '® _: © ® ^s p: B' 1® ©: ®; ® © iauua 1 ©, s pp? ® c g® p ₇ . 3 p® < C: 3 _: gac.j. <laoe _: d © K ···: t ·· ::;,> B: \? J. Gi? n _: ip® g.® λ '? g / s © r®®; © Cp® Pr® © a SP® ÍUOÒíí®: 1 © ®K3 © O to; ®® ©

Table 4 - Examples of the Composition in accusations of

Dietary supplements obtained by the ® © se © t © ln \ ®nç®u Method

M®; ® ® © Ara xY g® τ.ϊ B & xs * will © 1 ... 4 1, 6 & _f 7 f Br * © o ©; A 33 to e .1 ©; ® ® .op® ® © · - z e 1.4 g ; ; S t · · ® U.® G; £ 555 £ 53S:  d f j ... '7 - estreai® ©

Aça c ar e s {. g / 1 i Q g)

^; ® 3. .t. ®ed ®, c Bread Pgl total: ® B B-ic. 3> 1 1 <g ®Β® ©: ©, © 1 © 7 1 © 1Í ®B 1 Bl, · 1 ©, ã 1 © Cd i 1 0 ® PB® 19 * 1.7

R®um.ind® ©. valuation © Mushroom residues and production surpluses gives oranges, permit sis erection

Foodstuff from ualó.r eçomdm.1. and the expectation, if not a valid one for its simple use as fertile, or for its simple despair in Ixeiraa.,

Examples of the following are theatrotivational examples of the process of treating and valuing mushroom and mushroom residues.

The treatment process is the evaluation of mushroom and mushroom residues in order to obtain a lower energy product comprising the following steps:

Coarse the mat, if necessary with the aid of and / or by-products: Damaged 1, with the following agents: 1 to _:: , <cog ue im 1ces s, 40 'g liquid hydrogen chloride solution 3 g there w / w up to hydrogen: leave in mushrooms, 1 to 10 ml sodium mushrooms Add stirring for 12 hours on a propidious fatty solids; from: 5Â peroxldò ha 2 d Md

- adjust the pH value to 0-? by the addition of an appropriate amount of acid: sulfuric acid or carbonate,

- add sodium disulphide to a concentration of ov. Shake dura .15 rain,

- find the solid: by filtration on 010.00140: 0: 10-000: 000 by drying the resulting product, the mushroom fiber, was dry. and reduced to a sesaravata s® so: ° t., when reaching a t: cr humidity not exceeding. After this period the product is a white solid with a yield greater than 2d% relative to the dry mass at

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10® e rá® mrárárá e® afará® ia® fel., 2 BM / g, - Grind rá piadarárá ^: rárá® rá® tadabrá®: fee ®ráBrárárá®lrá eofira: 1.1 B® and ymS ®B e® balaf ® α: ®.ο:,; ο rárárárárárárá® drá: WrátráráSráráUrá rá: rárál rárá: 1®®ρ | Ρ: ferá® ráráráráirárá: rárá: rárárárá®®! ®; ® rá: rá® aaorá®®! ® ®, rárá® fedW rá ráráráráráráirá brá <rá® pai®: ® renrá i®rárátrá of product, which has been approved by the following countries:

MiráUráu-ará doaráselda®®®®®, ® <the aeraráaarálrá sound aráda d® ^: q® agiraadaf ®ρρ: | ®1ρ®, ará rá®g ^: rá®rálrá: rá ráfl® rá®írápa®Bat®rá: ®rárárago: ®elos (mycelia, feet, oaqadaloes of softened), co® rá®rá orálaprá®: d®ráidaida rá® saclis: BB rá: d®a prop option: a®lida, l®.qai: da drá · rárá rá to read ®L, ΒοΒοίαροί chat®irá®: from ráldragrápla to Irás pfp 1: 0 1 rárárát®®® flráa® rá®®: al ráP práfrádlrá®: from ráBdaaaráala, Sei® a®: o® agr .tafeará: da-reat® Going ₈ pp m,: - ®fearáráráB: rá: fedia® rapid :: pp rá®! ®® 1-1 prárá adlpld ^ rárá rá®a increased afeBopráladrá: drá ãráàráá: salt frá®! ®® ρ®ρρ®®: όρ®ρρ,

- â € ƒâ € ƒâ € ƒmovement sodium rhodesulphite up to olation and oleation _:

- Separate © solsráo by filtration o alteroai; j.va®rárátrá to the willferá1ráráaação®,

- Secrár rá product resolvtantrár the fiber to cogaualorá, e® ráráferála: d® rá :: ® fOBçddrá: rá 1®B tráBpráráráíráé®; ® rárá H ra ,; fera® api®gi.ra® ráerár rá® baráfrádrá® · ala saprádi®: ® a 11, rápráe eaferá pera®®®: the predurá® aprea®®®®-®® o®®e a® çrálifee ararm® a erá® abeira, ao® u® reoBio®a®a 30% u3% O® relationship: dry Masaa D® matar.i.ai pari acid, _oo®: O® content of greater fdrára 1> R Ιοί and a® ®®l®r ráaefgétd®®: ® 1.3 2.palio,

Claims (14)

1. Process for obtaining dietary fiber from mushrooms and mushroom residues characterized by the mixing of mushroom and mushroom residues by hand or by mechanical means using an oxidative method under basic conditions. Process according to Claim 1, characterized in that the mushroom residues consist of defective mycelium, feet and mushrooms. Process according to Claims 1 and 2, characterized in that an amount of alkaline reagent in a ratio ranging from 2% to 40% (w / v) and a volume of oxidizing agent in a ratio ranging from 2 to 40% is used. from 0.2% to 30% (v / v). Process according to the preceding claim, characterized in that the alkaline reagent may be sodium hydroxide, potassium hydroxide or sodium carbonate, and that the oxidizing agent may be hydrogen peroxide. Process according to the preceding claims, characterized in that the non-fiber components are extracted. Process according to the preceding claims, characterized in that a pH adjustment can be performed during the reaction / extraction phases. Process according to one of the preceding claims, characterized in that it runs from 1 h to 24 h, with a temperature ranging from 4 ° C to 80 ° C, depending on the desired characteristics of the final product. Process according to the preceding claims, characterized in that the mixture is neutralized with sulfuric acid or the like to a pH of 3 to 7 and the residual oxidizing reagent is destroyed by a conventional method, such as by the addition of bisulfite. sodium Process according to Claim 1, characterized in that the obtained solid residue is physically separated from the liquid, for example by filtration or centrifugation, and the moisture content of the obtained solid is reduced to a value between lyophilization, fluidized bed. heat tunnel or kiln, the dried product may be milled after drying or may undergo a particle size selection process, for example by sieving, followed by storage and / or packaging. Dietary fiber obtained by the process of claims 1 to 9, characterized in that it does not have a vegetable component. Dietary fiber according to the preceding claim, characterized in that it is white to beige in color and has no detectable odor. Dietary fiber according to the preceding claim, characterized in that it contains polysaccharides isolated from cell walls, such as chitin, β (1> 3) -glucans, β (1> 6) -glucans, β (1-> 3 ) (1> 6) glucans. Dietary fiber according to the preceding claims, characterized in that it contains low fat and protein content, low caloric value and good water and oil yieldability. 14. Use of dietary fiber characterized by its application both to the human food industry and to the animal industry in general.