JP2003088324A - Processed food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food solving the problems that dried Cortinellus shiitake has been unable to be eaten unless it is reconstituted and then cooked, further, it has been reported to contribute to an eruption, called shiitake dermatitis. SOLUTION: This processed food is based on dried Cortinellus shiitake, wherein a taste ingredient is impregnated in the vicinity of the surface thereof and the whole average moisture content thereof is >=7 wt.% owing to heat drying. The other objective method for producing this processed food comprises soaking dried Cortinellus shiitake directly in a seasoning liquid and removing the thus soaked Cortinellus shiitake or spraying the dried Cortinellus shiitake with the seasoning liquid, and then putting the resultant Cortinellus shiitake to drying treatment including at least a heating step in an atmosphere of >=90 deg.C to effect the average moisture content to <=7 wt.%.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD [0001] The present invention is capable of eating dried shiitake mushrooms (dried shiitake mushrooms) without reconstitution with water.
Further, the present invention relates to a processed food having a peculiar crispy texture and having no such property as causing allergic poisoning eruption such as "Shiitake dermatitis", and a method for producing the processed food.

[0002]

2. Prior Art Shiitake mushrooms, which are the most important edible mushrooms in Japan, are rich in nutritional value and digestible as mushrooms, and further improve arteriosclerosis, hyperlipidemia, liver dysfunction, gastric pain, etc. It is a food that is said to be effective in strengthening the immune system and promoting blood circulation. There are both fresh products and dried products as food ingredients, but dried products are prized for their superior flavor, taste and nutritional value.

Shiitake (dry shiitake,
Dried shiitake mushrooms will be cooked after soaking in water or lukewarm water.

[0004]

However, shiitake mushrooms, which are considered to be one of the foods that are good for health and have extremely high quality, have an allergic reaction which is thought to be the cause. Occurs, albeit rarely. This is what is called "Shiitake dermatitis", and within a few hours to several days after eating, erythema, papules, or linear skin rash accompanied by strong itchiness can be seen almost throughout the body, mainly in the trunk. Will continue for a few to ten days. It is reported that most of the outbreaks occur when raw shiitake is roasted and eaten, but it can also occur in seasoned, stir-fried, and boiled shiitake mushrooms, or extracted from shiitake tea soaked in water. Occurrence may occur when the liquid is drunk.

It is known that "heating" is effective as a means for preventing the occurrence of such symptoms.
This is because the shiitake mushrooms that have been sufficiently boiled do not appear. Therefore, "fresh shiitake", "dried shiitake (as dried)" and "rehydrated dried shiitake" are each
When dry-heated at a temperature of about 20 ° C., the fresh shiitake and the rehydrated shiitake were harder than the commercially available dry shiitake and could not be eaten as they were unless they were crushed or crushed. . Moreover, in the case of dried shiitake mushrooms in a dry state, the entire structure becomes brittle, and the shiitake mushrooms are easily peeled off just by contacting each other, which definitely reduces the commercial value.

Further, the present inventor is conducting trial manufacture experiments in search of new possibilities for shiitake mushrooms that already have various cooking methods and have various tastes. I am very attracted to this with regard to the overall shape of, and the condition is that it will not lose this shape by chopping or slicing, that is, it will be a product in the shape of a circle (as for the shaft part, Remove this). Therefore, it is not possible to adopt a process that requires crushing or crushing, and a process that makes it difficult to maintain the overall shape is not preferable.

[0007]

[Means for solving the problem] If shiitake can be eaten like a snack in its original form, it is said to have a completed shape such as a biscuit with a bulge in the center. It is said to show a good contrast and should be a very preferable food. Therefore, the present inventor has finally made the present invention as a result of earnest research in view of these points, and the feature thereof is that in a processed food mainly composed of dried shiitake, a taste component is present near its surface. It is impregnated, and the average water content of the whole is 7% by weight or less by heat drying, and in the method for producing a seasoned dry shiitake, the dried shiitake is immersed in the seasoning liquid in a dry state. After removing this or spraying the seasoning liquid, the average water content is reduced to 7% by weight or less by a drying treatment including at least a heating step in an atmosphere of 90 ° C. or higher.

Regarding the point of "preventing the occurrence of abnormal symptoms" which is the first object of the present invention, it has been solved by "heating". You can't eat it like a snack.

That is, the present invention provides a "water reconstitution" for dried shiitake mushrooms.
It was discovered that by performing a seasoning treatment in a dry state without performing such a step and further heating and drying the seasoned dried shiitake mushroom, a food product that is neither hard nor surface brittle is eliminated. In the present invention, the seasoning liquid will be present on the surface of the shiitake mushroom, but the reduction of the surface brittleness is probably, the viscosity increases as the seasoning liquid dries, and the surface is strengthened even in a completely dried state. It is supposed to be protected. As the seasoning liquid having this consistency, the present inventor used a dashi liquid containing sugar, mirin, soy sauce, etc., but is not particularly limited.

The seasoning treatment includes a method of immersing the shiitake mushroom in the seasoning liquid and a method of spraying the seasoning liquid on the surface of the shiitake mushroom. In the case of the dipping method, there is an effect that it is not necessary to arrange shiitake mushrooms, and in the case of the spraying method, there is an effect that the shiitake mushrooms do not solidify into a lump while being in contact with each other.

In the dipping method, the extent of dipping in the seasoning liquid may be appropriately performed according to the conditions, and is not limited in the present invention. The appropriate time will vary depending on whether the dried shiitake is thick, the temperature of the seasoning liquid, etc., and it will also depend on the concentration of the seasoning liquid. However, in any case, if the seasoning liquid completely penetrates the whole shiitake mushroom, it is not preferable because it becomes the same as the one reconstituted with water. It has been found that the meaty meat has a unique crispy feeling (similar to crispy baked goods such as cookies, but distinctly crispy different from those) because it has never been wet from the state of dry shiitake. It can be said that it is a thing. There are two types of dried shiitake mushrooms, one with thin open meat (koushin) and the other with rolled meat inside (donco), but the crispy feeling can be applied to the meaty part of shiitake mushrooms. Donco is more preferable because it is less likely to be damaged during manufacturing.

The drying treatment includes a heating step in an atmosphere of 90 ° C. or higher. There is no problem if the shiitake mushrooms are processed in such a situation that they are separated from each other, but in the case where a large number of shiitake mushrooms are put into the drum (the shiitake mushrooms are in contact with each other), the seasoning is done. When the dried shiitake mushroom containing the liquid is dried, the water content of the seasoning liquid decreases and the tackiness increases, and some shiitake mushrooms may solidify while contacting and form a lump. In order to avoid this, the shiitake mushrooms should be separated from each other by the final stage of drying, but there is a possibility that they will absorb moisture even after they are made into products and the surface viscosity will increase again. Sprinkle sesame on the surface.
The step of attaching sesame may be at any stage as long as the seasoning liquid is dried.

In this drying step, it is necessary not only to remove the water content in the seasoning liquid that has adhered, but also to reduce the water content that the dried shiitake itself has. That is, the water content of commercially available dried shiitake mushrooms is about 10% by weight, but in the present invention, the final water content is 7% or less, preferably about 5%. This makes it a very pleasant food texture. The drying device is not particularly limited. Further, the apparatus may be one in which the drying operation is completed in one step, or the drying step is divided into two parts so that the contact state between shiitake mushrooms can be checked once during the drying process. A method of adding a repairing step or performing hot air drying at a slightly lower eye temperature and then performing a full-scale drying treatment at a high temperature may be adopted. 90
It is more preferable to use far infrared rays for heating at ℃ or more.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail with reference to the drawings.

FIG. 1 shows an example of a processed food 1 according to the present invention (hereinafter referred to as the present food 1). The food 1 of the present invention of this example is made from dried shiitake mushrooms (donco) having a diameter of about 2 to 3 cm as a raw material and processed.
The form of the product is composed of the shiitake main body 2 which is obtained by cutting the handle but not cutting it further, and the sesame 3 which is sprinkled on the surface thereof.

FIG. 2 is a schematic sectional view of the food 1 of the present invention.
There is a seasoning part 4 extending from the surface to the inside of the shiitake body 2, and this seasoning part 4 is a part produced by drying the seasoning liquid (not shown), and even inside the thick part of the shiitake mushroom. Has not arrived. Further, the sesame 3 is adhered by its adhesive force before the seasoning liquid is dried, and is not by a special adhesive functional material.

Next, FIG. 3 is a flow chart showing the manufacturing process of the food 1 of the present invention. In the present example, the food 1 of the present invention comprises a dried shiitake selection step, a seasoning dipping step,
Pulling up step, sesame coating layer forming step, primary drying step,
It is manufactured through a second drying process.

The dry shiitake selection step is a step of removing those having a large degree of damage, mixed handle portions, crushed pieces, foreign matters, etc., and the present inventor manually performed this step. The dried shiitake itself has its handle cut off (called foot-cutting), but if there is one with the handle attached, it will be removed at this step.

The soaking process in the seasoning liquid is a process of immersing the shiitake mushrooms in the seasoning liquid tank. Considering that dried shiitake floats in the seasoning liquid, the shiitake mushrooms are placed in a rectangular parallelepiped container made of a stainless net. The method of putting this container in submersion was adopted. The seasoning liquid used was prepared by adding sugar, mirin, soy sauce, etc. to water, boiling it, and then maintaining the temperature at about 50 ° C., and immersing it in this for about 5 minutes. The soaking time will be appropriately determined depending on the concentration of the seasoning liquid itself and the set taste intensity, but it is necessary to avoid that the dried shiitake completely absorbs the seasoning liquid. It has a slightly stronger flavor compared to.

The pulling-up step is a step of pulling shiitake mushrooms out of the seasoning liquid and dropping excess seasoning liquid. In this example, a method of holding the net container from the seasoning liquid for 3 minutes was adopted, It should be noted that if a large amount of shiitake mushrooms are laminated, the lower part of the mushroom will not be sufficiently cut, resulting in excessive penetration. Therefore, it is more efficient to scoop shiitake mushrooms out of the seasoning solution in appropriate amounts with a kind of colander so that shiitake mushrooms do not stack too much, and cut the cod mushrooms.

The sesame coating layer forming step is a step in which sesame (roasted sesame) is sprinkled and adhered to the surface of the shiitake mushroom having a wet seasoning liquid on the surface thereof. Although it was performed immediately before, it may be performed after this step. In this example, the shiitake mushrooms that had been cut into pieces were transferred to a stainless steel box, and the sesame seeds were mixed and attached to human hands. The sesame coating layer is also preferably formed by a method such as performing the treatment. The sesame coating layer forming step is not an essential step of the method of the present invention, but it is also suitable for health-oriented to accompany sesame, which is well known as a health food, and the sesame flavor and the fluffy feeling when chewing particles The added taste improves the taste. In addition, shiitake mushrooms with sesame once become less sticky even if they absorb moisture, so it can be said that it matches the situation of pinching with fingers and eating.

The primary drying step is a step of removing the water content of the shiitake mushroom containing the seasoning liquid to some extent, and in this example, the heating step for preventing the development of "shiitake dermatitis" is to be followed. The inventor of the present invention used a stack of a plurality of shiitake mushrooms with sesame on a stainless steel sheet with a space between them and put them in a drying chamber in which heat of gas combustion was confined. After drying for about 30 minutes, the dried state of the seasoning liquid became appropriate.
Of course, the method of the present invention is not limited to such a form, and a method may be used in which a dried shiitake mushroom containing a seasoning liquid is put into a stainless steel net drum and hot air is blown while slowly rotating the drum. Is also good.

The second drying step is to "dry" to further reduce the water content of the dried shiitake mushrooms and finally reduce the average water content to 7% by weight or less (preferably about 5% by weight) and "shiitake dermatitis". It is a step of performing "heating" to prevent the onset, and is an essential step in the method of the present invention. The present inventor performed this by a method of putting it in a far-infrared irradiation type thermal drying chamber having an internal temperature of 110 ° C. for 50 minutes. Probably because the seasoning liquid contains sugar, setting the temperature inside the chamber above 130 ° C and performing the same treatment will cause deterioration and increase the bitterness. It is thought that the points can be improved. But 90
Since it is difficult to prevent the development of "Shiitake dermatitis" at a temperature that does not reach ℃, this was set as the minimum temperature.

The method of the present invention is not limited to this. For example, instead of the dipping step in the seasoning liquid, the dipping liquid may be sprayed on the surface of the shiitake mushroom. Alternatively, the drying process can be performed in one process without being divided into two. in short,
The method of the present invention includes all the production methods in which the dried shiitake mushrooms are not reconstituted with water, the surface of the dried shiitake mushrooms contains a seasoning solution, heat treatment is performed at 90 ° C or higher, and the average water content is 7% by weight or less.

[0025]

As described above in detail, in the processed food and the manufacturing method thereof according to the present invention, in the processed food mainly composed of dried shiitake, the taste component is impregnated near the surface thereof, and Has an average water content of 7% by weight or less as a result of heat drying. In the process for producing processed foods, the dried shiitake mushroom is immersed in the seasoning liquid in a dry state and then taken out or sprayed with the seasoning liquid. After that, the average water content is reduced to 7% by weight or less by a drying treatment including at least a heating step in an atmosphere of 90 ° C. or higher, which is an extremely advanced invention having the following effects.

(1) There is no risk of developing dermatitis due to shiitake mushrooms. (2) It is a novel food that can be eaten crispy like snacks. (3) Since it is a shiitake food that has not been crushed or crushed and is in its original form, it can be clearly appealed from the appearance that it is a natural food compared to a food that has been changed in shape. (4) It is seasoned, but unlike ordinary shiitake foods, it has much less water, so it can be stored for a while without depending on preservatives.

[Brief description of drawings]

FIG. 1 is a perspective view showing an example of a processed food according to the present invention.

FIG. 2 is a schematic partial cross section of an example of a processed food according to the present invention.

FIG. 3 is a flowchart showing an example of a manufacturing process of the food of the present invention.

[Explanation of symbols]

1 Processed food according to the present invention 2 Shiitake body 3 sesame 4 Seasoning department

Claims (2)

[Claims] 1. A processed food comprising dried shiitake as a main ingredient, wherein a taste component is impregnated near the surface thereof, and the average water content of the whole is 7% by weight or less by heat drying. Processed food characterized by being present. 2. A method for producing a seasoned dried shiitake mushroom, which comprises immersing the dried shiitake mushroom in a seasoning solution in a dry state and then removing or spraying the seasoning solution, followed by heating in an atmosphere at 90 ° C. or higher. A process for producing a processed food, wherein the average water content is adjusted to 7% by weight or less by a drying treatment including at least steps.