The present invention relates to a food preparation according to the preceding claim, characterized in that it comprises, in weight percentage on the total weight, 20% to 60% dietary fats, 5% to 40% mushrooms calculated in dry residue condition, 20% to 60% water and at least one thickening ingredient. The percentage of mushrooms considered in the dry residue condition derives from the presence of a liquid extract of mushrooms, preferably concentrated, and/or mushroom powder and/or a dry residue resulting from a mushroom extract. The preparation has the appearance of a homogeneous mixture with a creamy or frosting texture. In the process, the ingredients are combined together by mixing fats and at least one thickening ingredient first, and then adding the remaining ingredients.
Dalla Rosa, M., Balestra, F., Cocci, E., BRUGNARA, A., OREFICE, G.R. (2013). Food Preparation with mushrooms and making process.
Food Preparation with mushrooms and making process
DALLA ROSA, MARCO;BALESTRA, FEDERICA;COCCI, EMILIANO;
2013
Abstract
The present invention relates to a food preparation according to the preceding claim, characterized in that it comprises, in weight percentage on the total weight, 20% to 60% dietary fats, 5% to 40% mushrooms calculated in dry residue condition, 20% to 60% water and at least one thickening ingredient. The percentage of mushrooms considered in the dry residue condition derives from the presence of a liquid extract of mushrooms, preferably concentrated, and/or mushroom powder and/or a dry residue resulting from a mushroom extract. The preparation has the appearance of a homogeneous mixture with a creamy or frosting texture. In the process, the ingredients are combined together by mixing fats and at least one thickening ingredient first, and then adding the remaining ingredients.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
