Organic shiitake (mushroom powder)

Shiitake is a true delicacy among mushrooms. With its many nutritionally valuable ingredients, it makes an excellent contribution to a wholesome diet. But that is far from all: in its East Asian homeland, shiitake is regarded as a vital mushroom and an ancient remedy. Its name is made up of the syllables “shii,” meaning pasania tree, and “take,” meaning mushroom. The pasania tree is a deciduous tree that the mushroom prefers as a host and that therefore gave it its name. Because of its distinctive aroma, shiitake is also called the “fragrant mushroom” (Shiang Gu) in China. At BERTRAND, we value shiitake for its beneficial ingredients and excellent flavor as an ingredient in our drinkable meals.

How is shiitake powder made?

Shiitake—also spelled Shii-take—originally grows wild in forests on dead trees. It is therefore classified as a “saprobiont.” These are organisms that develop in decomposing, dead organic matter. Today, shiitake is the most important cultivated mushroom in Asia. There are also around 50 farms in Germany that grow this popular edible mushroom. Around 800 tonnes are sold in Germany alone every year.

1. CULTIVATION

   Shiitake mushrooms are cultivated in special greenhouses at a temperature of around 22 to 24°C and high humidity of about 80 percent. The growers use a natural wood substrate (e.g. sawdust, rice bran) or an artificial substrate pressed into blocks. The mushroom spores are “inoculated” into this substrate. Maturation takes at least six months. The substrate blocks are then cooled to around 17°C, and within a few days the mushrooms sprout around the blocks.

   WE INOCULATE WITH SPORES

2. UV LIGHT

   The organic shiitake used in BERTRAND drinking meals is exposed to UVB light during growth. The reason: Many mushrooms contain vitamin D2, a vitamin from the calciferol group. UVB exposure increases the vitamin content.
   This exposure to UVB light should not be confused with irradiation using ionizing radiation for preservation and mold prevention. Such irradiation is often used on dried mushrooms, spices, and herbs. Mushrooms treated in this way are not permitted in Germany and may not be sold there.

   LET THERE BE LIGHT

3. HARVEST

   Mature shiitake mushrooms have a short stem and a round, light to dark or reddish-brown cap with light scales. The mushrooms now release their characteristic, pleasant aroma, which is somewhat reminiscent of garlic and leek. Shiitake can be harvested when the caps begin to curve slightly upward and the gills are tightly packed. To harvest them, the fully mature fruiting body is cut by hand close to the substrate, often several times a day. Harvesting takes place over a period of time because not all mushrooms mature at the same time. Cultivation on mushroom farms can take place year-round, so fresh mushrooms are available throughout the year.

   MATURE MUSHROOMS WITH LOTS OF VITAMIN D

4. DRYING AND GRINDING

   Shiitake can be dried very well without losing its aroma. While the tough stems are first removed from fresh mushrooms, they can also be used to make powder. A gentle hot-air drying process is particularly suitable. The dried mushrooms are then ground, breaking down the chitin cell walls and releasing the valuable nutrients. Removing the water and then grinding the mushrooms into an ultra-fine powder even increases the nutrient content and bioavailability.

   WE WANT A NUTRIENT-RICH POWDER

Why shiitake?

Shiitake mushrooms have a very “mushroomy”, intense and spicy aroma with a subtle hint of garlic. It is described as “umami”, which is the fifth taste alongside sweet, sour, salty and bitter. It is also referred to as “natural glutamate”, which is contained in the mushrooms. Shiitake also contributes significantly to the delicious taste of our BERTRAND drinking meals. Above all, however, we use the mushroom to enrich our products with vitamin D.

Irradiated mushrooms?

UVB light, as used for our mushrooms, must not be confused with exposure to ionizing radiation for preservation and mold prevention. Such irradiation is often used for dried mushrooms, spices, and herbs. Mushrooms treated in this way are not permitted or marketable in Germany.

Vitamin D

In this country, vitamin D is considered a deficiency vitamin, especially during the winter months, because the sunlight needed for the body’s own synthesis is lacking on the skin. The “mushroom-based” vitamin D in shiitake can be significantly increased and its bioavailability optimized by exposing its cell membrane to UVB light. The process is comparable to the formation of vitamin D in human skin. This can improve the supply of vitamin D. This is particularly valued by vegetarians and vegans, as animal sources of vitamin D—especially oily fish—are lacking in their diets. At BERTRAND, the increased vitamin D content resulting from this exposure helps us reach the daily recommended intake according to the NRV (Nutrient Reference Values). This is 5 µg of vitamin D for adults up to 65 years of age, and 10 µg from age 65 onward. BERTRAND drinking meals are characterized by containing all essential nutrients in one daily serving. This applies to all varieties of our drinking meals. Shiitake contributes not only vitamin D but also additional nutrients.

More shiitake nutrients and nutritional values

In addition to vitamin D, shiitake primarily contains B-complex vitamins. Vitamin B6, which is important for protein utilization, is even present in high concentrations. Vitamins A and C are also worth mentioning. The mushroom also contains the minerals calcium, magnesium, iron, zinc, potassium, sodium, and folic acid. This relatively protein-rich mushroom, with a protein content of up to 18 percent, contains seven of the eight essential amino acids. It also provides dietary fiber (6 to 15 percent). Despite all this, the mushroom contains only a small amount of carbohydrates (12.3 g per 100 grams) and practically no fat (0.2 g per 100 grams). That is why it is very low in energy, with just 42 kilocalories. Shiitake is naturally gluten-free, lactose-free, and vegan.

Thanks to its ingredients, shiitake is very well suited to our gluten-free, vegetarian, and vegan drinking meals, helping us provide all those who eat meat-free diets with all the essential nutrients they need. The therapeutic effects attributed to this medicinal mushroom are not relevant to our products. However, it is worth taking a brief look at this topic.