Field of the Invention:

The present invention relates to healthy kind of a vegan food and its preparation method. In particular, the invention relates to a healthy non-dairy paneer i.e. mushroom paneer as an alternative to dairy products for human consumption. The present invention relates to treated oyster mushroom comprising effective fat and protein content for desired taste, and more particularly, relates to the heat and coagulant treated coagulated mushroom solids/ Paneer. Advantageously, the invention also relates to methods for the preparation thereof.

Background of the Invention:
Mushrooms are nutritious and palatable food. They contain 20-40% (dw) protein and are good source of essential amino acids, vitamins and minerals. They are known to be intermediate in quality between vegetable and animal proteins and the supplementary value of mushroom protein in vegetarian diet is of considerable significance. Apart from this mushrooms have been reported to exhibit medicinal properties. Mushrooms have been found helpful in preventing high blood pressure, arthrosclerosis; kidney ailments, diabetes, cataract, gall stones, cancer and AIDS.
Mushrooms are edible fungus that can provide several important nutrients. The many kinds of mushroom have varying compositions and nutritional profiles. Mushrooms are widely known for their great taste and amazing health benefits. These are low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they have long been recognized as an important part of any diet. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells.
Mushroom products are becoming increasingly accepted by consumers due to the health benefits associated with the consumption of mushroom protein. Mushrooms are widely used in a number of food products as they have good processing functionality. The protein obtained from mushroom is easily digestible, and thus it is valuable as a substitute for animal protein. Mushroom incorporated into food products could substantially lower the cost, while delivering the benefit of increasing the nutritional value of the final food products
During peak harvest growers resort mushrooms to distress sale which cause a great economic loss and unsold mushrooms become a total loss. Further lower portion of mushrooms like stipes and stubs are either buried or thrown which is labour intensive and expensive. Generally canning, frying, freezing and drying are the methods of preservation and value addition which require mushrooms of prime quality. Fruitful utilization of mushrooms will give a boost to the economy of mushroom growers. Keeping all these constraints mushroom paneer may be good option.
In India, cottage cheese is popularly known by names like paneer and chhena. Both these names and may be other in different region / language have been used in this specification to mean cottage cheese. Out of the two, paneer is more widely known and herein after referred to as paneer only.
Paneer is a heat- and acid-coagulated traditional milk product, mainly consisting of milk solids obtained from the coagulation of hot milk with organic and / or inorganic acids and subsequent drainage of the whey, followed by pressing. Paneer is characterized by its typical mild acidic flavour with a slightly sweet taste. It has firm, cohesive and spongy body and has a smooth texture. It is mostly used as important ingredient in preparation of different dishes as well as in making sweets, vegetables, snacks, etc.
Now a day’s soy, peanuts, almond, cashew are being used as an alternative to dairy paneer. Non-dairy paneer like including plant-derived milks including almond milk, chestnut milk, pecan milk, hazelnut milk, cashew milk, pine nut milk, and walnut milk avoid many of the environmental, food sensitivity, ethical and religious problems associated with dairy milk and they can be made free of lactose, making the generation of dairy substitutes using the plant derived milks attractive. However, due to high cost and huge content of fat, soy paneer and nuts paneer are not much socially accepted. In view of this, many research trails have been performed to solidify the mushroom like freezing, cryopreservation methods etc.
WO 9834502 discloses a method for making mushroom flakes characterised in that in consists in using fresh mushrooms, optionally stored at low and slightly positive temperature, in cleaning and washing them, subjecting them to a thermal treatment, grinding the mushrooms for making a paste, adding an additive acting as support, drying, grinding the dried product, sieving and packaging.
EP 0121579 A discloses a process for blanching mushrooms characterised in that the mushrooms are treated with edible frying oil at a temperature from 120°C to 220°C for a period of from 2.5 to 30 seconds and then separated from the liquid medium before being deep-frozen.
GB1544906 discloses a process for the preparation of a texturized food product which comprises freezing a proteinaceous material. The dissolved state, into crystal layers of solvent spaced by intermediate crystal-moulded protein layers extending in one direction, which is generally normal to a refrigerating surface, and stabilizing the proteinaceous structure. The process further describes that the developed structure is stabilized by heat setting the frozen solution between 80 and 125°C.
2074/DEL/2005 provided a process for producing freeze texturized mushrooms and their spents comprising in the steps of i) washing of mushrooms and their spents with plain water, ii) blanching with boiling water for a period of 1 to 5 minutes, the washed mushrooms and their spents to inactivate the enzymes particularly polyphenol oxidase, iii) grinding the blanched mushrooms for 20-40 seconds at 15000 to 20000 rpm, iv) washing the slurry again with plain water, v) adding 2 to 4% common salt for 25 to 45 minutes to the slurry, vi) pressing the slurry followed by addition of cryoprotectants wherein the cryoprotectant comprises 0.3 to 0.7% sorbitol, 1.5 to 3% skimmed milk powder and 0.1 to 0.3% sodium tripolyphosphate and vii) freezing of the mass at a minimum temperature of minimum -18°C for 60-80 hrs followed by subsequent thawing of the product so obtained.
The freeze textured mushroom solids, mushroom flakes made by adding solidifying agents, deep freezing after frying in oil do not fulfil the criteria of standard paneer. Till now nobody has tried the curdling of mushroom solid using common coagulant. So, the problem of high cost and high fat content can be removed by substituting the plant derived, nut derived paneer by mushroom paneer with the help of present invention.
Summary of the Invention:
This summary is provided to introduce a selection of concepts in a simplified format that is further described in the detailed description of the invention. This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.

Accordingly, the present invention provides a healthy non-dairy paneer i.e. mushroom paneer as an alternative to dairy products for human consumption.

In an embodiment, the present invention provides a mushroom paneer with uniform taste and smooth texture comprising coagulated mushroom solid.

In further embodiment, the present invention provides treated oyster mushroom comprising effective fat and protein content for desired taste, and more particularly, relates to the heat and coagulant treated coagulated mushroom solids/ Paneer.

In another embodiment, the mushroom paneer contains 0.3-0.4 % by wt. fat, 20-25% by wt. protein, calcium 470-500 mg/100g by wt., energy 380 K.cal/100g by wt., and carbohydrate 6.36g per 100g by wt. with uniformly entrapped and retained taste and optionally flavouring agents.

In another embodiment, the invention provides a method for obtaining mushroom paneer, the method comprises of following steps: -
• Taking 1 kg of fresh oyster mushroom and washed in running water.
• Grinding washed oyster mushroom in 4 lit of water.
• Filtering with general sieve and adding 2 more lit of water in filtered residue to make it 6 lit.
• Further, grinding the slurry and filtered by general sieve.
• Churning thoroughly by mechanical means or hand blender.
• Filtering the churned slurry with muslin cloth.
• Heating the filtered water at 80 degree Celsius and keep aside.
• Mixing coagulant in the proportion of 1 lit/kg mushroom properly and heating at 80 degree Celsius for 30 minute to coagulate the mushroom solid,
• Strain the coagulant mixture into the muslin cloth and add 1 cup of cold water,
• Gather the muslin cloth and squeeze out as much water from it, twist and flatten it.
• Place it on a plate and place a heavy weight over it to set for 7-8 hours.

In further embodiment, the mushroom paneer obtained by the above said method is 250-350g per kg of fresh oyster mushroom.
In some embodiment, the coagulant is lemon juice, citric acid, tartaric acid, lactic acid, malic acid, hydrochloric acid, phosphoric acid, acetic acid, fermented milk, sour/cultured whey or baking powder.
In another embodiment, the spent or residue left after obtaining mushroom paneer can be used in making of Gulabjamun or Rosogulla with traditional/ conventional method.
To further clarify the advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended figures. It is appreciated that these figures depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying figures.

OBJECTS OF THE INVENTION
The present invention has been developed in response to the present state of the art, and in particular, in response to the problems and needs in the art that have not yet been fully solved by currently available techniques and processes.

Accordingly, the present invention has been developed to provide mushroom paneer with uniform taste, cohesive and smooth texture comprising coagulated mushroom solid.

Therefore, the current invention successfully overcoming all of the above-discussed shortcomings present in the art.

1. It is an object of the invention to provide a unique type of mushroom paneer which particularly comprises effective fat and protein content for desired taste, and more particularly, relates to the heat and coagulant treated coagulated mushroom solids/ Paneer. Mushroom contains rich amount of protein. But the shelf life of fresh oyster mushroom harvested in summer season is very less and consequently mushroom producers suffer financial loss. To overcome this problem, oyster mushroom used here has been ground and coagulated at specific parameters so that it can be used as solid vegan paneer.
2. It is an object of the invention to provide an advantageously, natural and chemical preservative free mushroom paneer.
3. It is further an object of the present invention is to provide a high content of protein and negligible amount of fat mushroom paneer which is non-dairy paneer, so good for children as well as adult.

4. It is yet another object of the invention is to provide a standard method of obtaining mushroom paneer in which paneer recovered is 250-350gm/kg of fresh oyster mushroom.

5. It is another object of the invention is to provide mushroom paneer having shelf life of 7 days stored at 4 degree celsius.

6. It is an object of the invention to provide a method obtaining mushroom paneer comprising the step of grinding, filtration and coagulation.

7. It is an object of the invention to provide examples of coagulant which can coagulate the mushroom solids as lemon juice, citric acid, tartaric acid, lactic acid, malic acid, hydrochloric acid, phosphoric acid, acetic acid, fermented milk, sour/cultured whey and baking powder.

8. It is another object of the invention is to use the spent or residues lest after making the paneer in making of Gulabjamun or Rosogulla.

How the foregoing objects are achieved will be clear from the following brief description. In this context, it is clarified that the description provided is non-limiting and is only by way of explanation. Other objects and advantages of the invention will become apparent as the foregoing description proceeds, taken together with the accompanying drawings and the appended claims.

BRIEF DESCRIPTION OF FIGURES:

These and other features, aspects, and advantages of the present invention will become better
understood when the following detailed description is read with reference to the accompanying figures in which like characters represent like parts throughout the figures, wherein:

Figure 1 illustrates a view of the coagulated mushroom solid after draining of water prepared by the method used to produce in accordance with an embodiment of the invention;

Figure 2 illustrates a view of freshly cut mushroom paneer prepared by the method used to produce in accordance with an embodiment of the invention;

Figure 3 illustrates a view of the packed mushroom paneer prepared by the method used to produce in accordance with an embodiment of the invention;

Further, skilled artisans will appreciate that elements in the figures are illustrated for simplicity and may not have been necessarily been drawn to scale. For example, the flowcharts illustrate the method in terms of the most prominent steps involved to help to improve understanding of aspects of the present invention. Furthermore, in terms of the construction of the device, one or more components of the device may have been represented in the figures by conventional symbols, and the figures may show only those specific details that are pertinent to understanding the embodiments of the present invention so as not to obscure the figures with details that will be readily apparent to those of ordinary skill in the art having benefit of the description herein.

Detailed Description:
For the purpose of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.

It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.

Reference throughout this specification to “an aspect”, “another aspect” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase “in an embodiment”, “in another embodiment” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

The terms "comprise", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or systems or elements or structures or components proceeded by "comprises... a" does not, without more constraints, preclude the existence of other devices or other systems or other elements or other structures or other components or additional devices or additional systems or additional elements or additional structures or additional components.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.

The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items.

The terms “having”, “comprising”, “including”, and variations thereof signify the presence of a component.
The term “Coagulation” is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids.

The term “paneer” or Indian cottage cheese is a fresh acid-set cheese common in the Indian subcontinent (India, Pakistan, Bangladesh) made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd) before pressing is called chhena.

The term “Oyster mushroom” is, literally, Pleurotus ostreatus, the oyster mushroom, oyster fungus, or hiratake in japanese, is a common edible mushroom.

Now the present invention will be described below in detail with reference to the following embodiment.

Generally speaking, the present invention provides a kind of healthy vegan food namely mushroom paneer, and its preparation method.

In furthermore embodiment of the invention, the mushroom paneer claimed above contains 0.3-0.4 % by wt. fat, 20-25% by wt. protein, calcium 470-500 mg/100g by wt., energy 380 K.cal/100g by wt., and carbohydrate 6.36g per 100g by wt. with uniformly entrapped and retained taste and optionally flavouring agents.
In one exemplary embodiment, the table 1 provides the nutritional value of mushroom paneer.
TABLE 1
Sr. No. Nutritional facts Concentration per 100gm
1. Protein 20-25g
2. Total fat 0.30-0.35g
3. Carbohydrate 6.0-7.0g
4. Calcium 450-550g
5. Energy 350-450K.cal
6. Sugar 0.0g
In this embodiment, the 1 kg of fresh oyster mushroom is washed in running water and grind in 4 lit of water. After filtering with general sieve 2 more lit of water is added in filtered residue to make the final volume 6 lit. Further, grinding the slurry and filtered by general sieve. Churning thoroughly by mechanical means or hand blender. Filter the churned slurry with muslin cloth. Filtered water is heated at 80 degree Celsius and keeps aside. Mixing coagulant in the proportion of 1 lit/kg mushroom properly and heating at 80 degree Celsius for 30 minute to coagulate the mushroom solid, Strain the coagulant mixture into the muslin cloth and add 1 cup of cold water, Gather the muslin cloth and squeeze out as much water from it, twist and flatten it. Place it on a plate and place a heavy weight over it to set for 7-8 hours.
In further embodiment of the invention, the mushroom paneer recovered is 250-350g/kg of fresh oyster mushroom having shelf life of 7 days.
Example 1
Preparation of mushroom milk
The starting material mushroom milk is prepared according to the following process.
1 kg of fresh oyster mushroom is washed in running water and grinding in 4 lit of water. For grinding purpose, mixer grinder is being used. Transfer the slurry onto general sieve. After filtration 2 more lit of water is added into filtered residue to make the final volume 6 lit. Again grinding the slurry and filtered by general sieve.
Example 2
Coagulation of mushroom solids
The 6 lit of mushroom milk is churned thoroughly by mechanical means or hand blender. Filter the churned slurry with muslin cloth. Filtered water is heated at 80 degree Celsius and keeps aside. Mixing coagulant in the proportion of 1 lit/kg mushroom properly and heating at 80 degree Celsius for 30 minute to coagulate the mushroom solid. The coagulant used is lemon juice, citric acid, tartaric acid, lactic acid, malic acid, hydrochloric acid, phosphoric acid, acetic acid, fermented milk, sour/cultured whey or baking powder. Strain the coagulated mixture into the muslin cloth and add 1 cup of cold water, Gather the muslin cloth and squeeze out as much water from it, twist and flatten it. Place it on a plate and place a heavy weight over it to set for 7-8 hours. This produced 250-350 gm paneer mushroom from 1 kg of fresh oyster mushroom having a good texture and enhanced nutritional value.
Example 3
Use of spent or by-product or residue obtained in making mushroom paneer
The spent or residue left after obtaining mushroom paneer is used in making of Gulab jamun or Rosogulla with traditional/ conventional method.
While the invention has been described with respect to specific composition which include presently preferred modes of carrying out the invention, those skilled in the art will appreciate that there are numerous variations and permutations of the above described embodiments that fall within the spirit and scope of the invention. It should be understood that the invention is not limited in its application to the details of construction and arrangements of the components set forth herein.

Variations and modifications of the foregoing are within the scope of the present invention. Accordingly, many variations of these embodiments are envisaged within the scope of the present invention.
The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching.

The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, and to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but such omissions and substitutions are intended to cover the application or implementation without departing from the spirit or scope of the present invention.

Claims:

1.A mushroom paneer with uniform taste and smooth texture comprising coagulated mushroom solid.
2. The mushroom paneer with uniform taste and smooth texture as claimed in claim 1; wherein the mushroom paneer further comprises fat, protein, calcium, energy, and carbohydrate with uniformly entrapped and retained taste and optionally flavouring agents.
3. The mushroom paneer with uniform taste and smooth texture as claimed in claim 1; wherein, fat content is 0.3-0.4 % by wt.
4. The mushroom paneer with uniform taste and smooth texture as claimed in claim1; wherein protein content is 20-25% by wt.
5. The mushroom paneer with uniform taste and smooth texture as claimed in claim 1, wherein calcium content is 470-500 mg/100g by wt.
6. The mushroom paneer with uniform taste and smooth texture as claimed in claim 1, wherein energy content is 380 K.cal/100g by wt.
7. The mushroom paneer with uniform taste and smooth texture as claimed in claim 1, wherein carbohydrate content is 6-7% by wt.
8. The mushroom paneer with uniform taste and smooth texture as claimed in claim 1, wherein the mushroom paneer obtained is 250-350g/kg of fresh oyster mushroom having shelf life of 7 days stored at 4 degree celsius.
9. The method of obtaining mushroom paneer as claimed in claim 1, comprising steps;
(a) Taking 1 kg of fresh oyster mushroom and washed in running water.
(b) Grinding washed oyster mushroom in 4 lit of water.
(c) Filtering with general sieve and adding 2 more lit of water in filtered residue to make it 6 lit.
(d) Further, grinding the slurry and filtered by general sieve.
(e) Churning thoroughly by mechanical means or hand blender.
(f) Filtering the churned slurry with muslin cloth.
(g) Heating the filtered water at 80 degree Celsius and keep aside.
(h) Mixing coagulant in the proportion of 1 lit/kg mushroom properly and heating at 80 degree Celsius for 30 minute to coagulate the mushroom solid,
(i) Strain the coagulant mixture into the muslin cloth and add 1 cup of cold water,
(j) Gather the muslin cloth and squeeze out as much water from it, twist and flatten it.
(k) Place it on a plate and place a heavy weight over it to set for 7-8 hours.

10. The method of obtaining the mushroom paneer as claimed in claim 7, wherein the coagulant may be selected from the group lemon juice, citric acid, tartaric acid, lactic acid, malic acid, hydrochloric acid, phosphoric acid, acetic acid, fermented milk, sour/cultured whey or baking powder.