JP2001275560A - Miso-pickled mushroom - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a miso-pickled mushroom so that it can be eaten all the year round regardless of the time of its harvesting. SOLUTION: This miso-pickled mushroom is obtained by the following practice: first, commercial miso is incorporated with pon-zu (bitter orange juice), soy sauce, trehalose and a seasoning followed by agitation; secondly, cleaned mushroom is longitudinally sliced to a thickness of about 2-10 mm and directly mechanically dried or dried in the shade for 4 to 5 days; finally, the resultant dried mushroom slices are mixed into the above-prepared miso. The miso-pickled mushroom thus obtained is characterized by preserving both the aroma and flavor unique to mushroom.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a matsutake mushroom pickle made by mixing matsutake mushrooms as a raw material into a miso.

[0002]

2. Description of the Related Art Conventionally, vegetables and the like are miso-pickled, which can be carried out year round regardless of the season, but matsutake mushrooms, which are limited in season, are limited products and are therefore cleared as seasonal foods. That is the reality.

[0003]

As described in the related art, at present, the preservation of matsutake mushrooms has not been developed. As another method, preservation by canning can be considered. Since it will be used, it loses the flavor and flavor peculiar to matsutake mushrooms, and it is meaningless and not an appropriate method. Matsutake mushrooms, which are especially valuable foods, are seasonal and have a problem in that they cannot be tasted anytime of the year. The present invention has been made in view of such problems, and it is an object of the present invention to research and develop a method for preserving matsutake mushrooms and to solve the problem so that matsutake mushrooms can be consumed irrespective of the collection season. .

[0004]

Means for Solving the Problems To achieve the above object, it is a constituent element that the main element of the present invention is to mix matsutake mushrooms as a main material in miso.

The structural characteristics of miso and matsutake mushrooms, which are the raw materials of the present invention, are as follows. Miso is made by fermenting rice or barley as a protein material by using salt for the purpose of seasoning and preservation, mixing them, and enzymatic action of Aspergillus fungus and propagation of salt-tolerant microorganisms.

[0006] Pine mushrooms mainly grow in a ring or line in a red pine forest, but are seasonal products and do not reproduce throughout the year. In the mixed forest of natural forest, spruce and fir, it also occurs in black pine forest. Matsutake mushroom dishes usually include soup, grilled, steamed,
Japanese food, fishing, fried, sushi, matsutake mushroom rice, etc. are widely used. The boiled canned boiled outer mushrooms are also mass-produced, but when eating, the flavor characteristic of Matsutake mushrooms is lost.

[0008]

[Operation] The present invention constructed as described above is a preserved food completed by mixing and brewing brewed miso and matsutake mushrooms and the like, and is treated in a sanitary manner, so that the flavor and flavor peculiar to mattake are not lost. Absent.

[0009]

EXAMPLE A small amount of vinegar was added to the miso, stirred, melted, and mixed with the purified matsutake mushrooms in a mixed miso of 2 mm to 10 mm.
The product, which is cut vertically and separated to a thickness of 5 mm, is dried as it is or is shaded for 24 hours, mixed with the previously treated miso, and stored. In the case of selling as a product, matsutake mushrooms pickled in miso are taken out, the adhering miso is removed, and the paste is packed in a transparent container or bag with the miso adhering to some extent to produce a product. Shiitake and mushrooms may be treated in the same manner as matsutake. On the treatment, dried matsutake mushrooms when pickled in miso, or absorb the moisture of the miso to restore flexibility,
Without loss of incense season and flavor, the meat becomes mellow and eaten to be chewy and elastic, or a unique good-quality nutritious food.

[0010] In the treatment step of the present invention, pre-purified matsutake mushrooms, either in their original form or cut appropriately, are shade-dried, or the miso mixed with a small amount of vinegar is agitated. Raw material of matsutake mushroom is mixed in, and after about one week, it is taken out, put into a container, sealed and commercialized. The work of the present invention is also applied to shiitake mushrooms, mushrooms, and the like.

[0011]

Since the present invention is configured as described above, the following effects can be obtained. 1. Since pre-made miso is used as the base material, it is economical because it is possible without using a special method again. 2. Once dried matsutake mushrooms and the like are mixed into the miso, it absorbs moisture and restores flexibility, and preserves aroma and flavorful mushrooms along with nutrients specific to the miso. 3. Easy to eat and delicious. 4. Good preservability without losing flavor. 5. Low cost and economical in processing. 6. You can eat matsutake mushrooms all year round.

Claims (1)

[Claims] Ponzu, soy sauce, trehalose, and seasoning are added to ready-made miso, and the matsutake mushrooms that have been cleaned are agitated while stirring.
The makake miso pickle, which is characterized by maintaining the fragrance and flavor of Matsutake mushrooms by mechanically drying the material that has been cut and separated vertically to a moderate thickness or drying it in the shade for 4 or 5 days and mixing it into the miso Matsutake mushroom.