JP2004357656A - Method for producing vessel-packed noodle-like pleurotus eryngii - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vessel-packed noodle-like retort food that can be cold-stored as it retains the chewy texture of unboiled noodle and can readily be eaten after the vessel is opened. <P>SOLUTION: Pleurotus eryngii is cut into a plurality of rectangular solid bodies of 0.5-10 mm thickness, 0.5-30 mm width, ≥50 mm length to form noodle-like eryngii, then blanched, packed in vessels and the vessels are tightly sealed and heat-sterilized to give vessel-packed noodle-like eryngii. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a retort food in which eryngii cut into noodles is packed in a container, and particularly to a method for producing a noodle-like eryngii food that can be stored at room temperature and can be eaten immediately after opening.
[0002]
[Prior art]
Noodles are usually produced using starch or the like as a raw material, but when raw noodles made of this starch or the like are heated, boiled or the like, filled and sealed in a container, and then subjected to heat and pressure sterilization, the raw noodles are the life of raw noodles. The texture becomes poor and changes to a rough texture during storage. For this reason, there has been no heated and pressurized container-packed raw noodle that can be stored at room temperature so far, and the noodles are provided as dry noodles, refrigerated raw noodles, instant noodles, or noodles containing a preservative.
[0003]
[Problems to be solved by the invention]
Dry noodles, refrigerated raw noodles, instant noodles, and noodles with preservatives cannot be eaten immediately after opening, require hot water reconstitution, and are cumbersome to handle.
[0004]
The present invention has been made in view of the above-mentioned problems of the prior art, and can be stored immediately at room temperature while sufficiently providing the texture of raw noodles and can be eaten immediately without opening hot water. An object of the present invention is to provide a packaged noodle-like retort food.
[0005]
[Means to solve the problem]
In order to achieve the above object, the present inventors have conducted extensive research and experiments, and as a result, after cutting eryngii into noodle shape, blanching, filling and sealing the container, sterilizing with heat and pressure, it can be stored at room temperature Further, the present inventors have found that a container-packed noodle-like food having a refreshing taste similar to that of raw noodles and a chewy texture can be obtained, and the present invention has been achieved.
[0006]
That is, the method for producing a container-packed noodle-shaped eryngii that achieves the object of the present invention comprises cutting the eryngii into a rectangular body having a thickness of 0.5 mm to 10 mm, short sides of 0.5 mm to 30 mm, and long sides of 50 mm or more. After blanching, the container is filled and sealed, and sterilized under pressure and heat.
[0007]
In one aspect of the present invention, a method for producing a packaged noodle-like eryngii is characterized in that eryngii is blanched with fat or oil.
[0008]
In another aspect of the present invention, a method for producing container-packed noodle-like eryngii is characterized in that blanching is performed by immersing eryngii in oil or pouring oil into eryngii and then directly heating the eryngii.
[0009]
In another aspect of the present invention, a method for producing a packaged noodle eryngii is characterized in that the eryngii is raw eryngii.
[0010]
In another aspect of the present invention, a method for producing container-packed noodle-like eryngii is characterized in that the eryngii is dried and dried eryngii.
[0011]
In another aspect of the present invention, a method for producing a packaged noodle-like eryngii is characterized in that the eryngii is salted back eryngii.
[0012]
[Action]
According to the present invention, a container-packed noodle-shaped retort food that can be stored at room temperature while sufficiently having a refreshing taste similar to raw noodles and a texture that is crunchy, does not require hot water after opening, and can be eaten immediately Can be provided. Since eryngii is a mushroom having a pale taste that is relatively smooth among mushrooms, it is most suitable as a noodle-like food aimed at by the present invention.
[0013]
According to one aspect of the present invention, by branching eryngii using oils and fats, the umami components of eryngii do not flow out into the hot water and are stored in the eryngii as compared with the case where hot water is used. Is done. In addition, since the use of oils and fats does not require long-time heating, the chewyness of eryngii can be preserved without loss. In addition, the use of oils and fats adds fragrance and does not give any sense of harshness.
[0014]
Further, according to another aspect of the present invention, the oil is soaked in the surface of the eryngii by immersing the eryngii in the oil or irrigating the eryngii and then directly heating the eryngii to perform blanching, so that the oil is impregnated on the surface of the eryngii. Is preserved in eryngii, and a noodle-like eryngii food to which fragrance of oil is added is obtained. In addition, since the use of oils and fats does not require long-time heating, the chewyness of the eryngii is preserved without loss, and no bruising is felt.
[0015]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described.
To make the eryngii into a noodle shape, for example, first, slice the eryngii from the umbrella of the eryngii in the direction of the handle so that the thickness becomes 0.5 mm to 10 mm. Cut into rectangular bodies with sides of 50 mm or more.
[0016]
The eryngii cut into noodles is blanched. The blanching method is roughly divided into (1) blanching eryngii with hot water or steaming with steam, (2) blanching eryngii with oil or fat, (3) soaking eryngii in oil or There are three types: blanching by directly heating the eryngii after pouring the oil into the eryngii.
[0017]
The method (1) is carried out, for example, by boiling eryngii in hot water for about 5 minutes or steaming eryngii in steam for about 5 minutes.
[0018]
The above method (2) further includes (1) a method of sauteing eryngii using oils and fats, and (2) a method of heating eryngii in oil so that frying is fried. When sautéed eryngii using the fat and oil of (1), the eryngii may be soaked in the fat for about 15 minutes as a pre-process. In the case of blanching by frying the fried food of (2), for example, immersion of eryngii in oil at 140 ° C. for 20 seconds is performed. When blanching with fats and oils, an appropriate amount of water may be mixed with the fats and oils.
[0019]
The method (3) is performed by, for example, immersing eryngii in oil for about 1 minute and then directly heating the oil in a double kettle or the like.
[0020]
The oils and fats used for blanching include soybean oil, rapeseed oil, vegetable oils such as sesame oil, animal oils such as tallow, lard, etc., and are not particularly limited. You can choose.
[0021]
Comparing the above blanching methods (1), (2), and (3), the method of boiling in hot water or steaming in (1) may leave the umbrella in the umbrella part of the eryngii. In the method using the fats and oils of (2) and (3), since the umbrella portion does not leave the gruel, the texture is improved and the fragrance is added as described above. This is a more preferable method. However, even if the product is blanched by the method (1), the umbrella portion is masked by eating the noodle soup with a strong taste or using a condiment, so there is no particular concern. Therefore, the branching method (1) can be used sufficiently.
[0022]
The method of the present invention can, of course, be applied to raw eryngii, but also to dry-back or salted-back eryngii. In the case of dried eryngii, it is preferable to soak in water for about 12 hours, return to soak in fat for about 1 minute, and then saute. In the case of salted eryngii, it is preferable to blanch with fat after desalting.
[0023]
Eringi can be used by cutting the whole from the umbrella to the handle in a noodle shape, but if you use only the handle and the stone part without the umbrella part, the bing will remain even with blanching with hot water or steam Therefore, when performing blanching with hot water or steam, it is preferable to remove the umbrella portion before blanching.
[0024]
The eryngii may be seasoned during blanching, seasoned after blanching, or not seasoned at all.
[0025]
When filling the container with blanched eryngii, a seasoning solution or the like may be injected into the container, or a dry-packed food without the injection may be used.
[0026]
The container used in the method of the present invention is preferably a cup, a retort pouch, or the like, in addition to a metal can.
[0027]
【Example】
Example 1 Noodle-like eryngii retort pouch-packed noodle eryngii that had undergone saute-like blanching was sliced from an umbrella in the direction of the handle so as to have a thickness of 3 mm. Further, the sliced eryngii was cut into a rectangular shape so as to have a short side of 3 mm and a long side of 130 mm to obtain a noodle shape. The cut eryngii was blanched in a sautéed vegetable oil at 2% of the weight of the eryngii. Blanching was terminated when the water from the eryngii evaporated. After the blanching, 70 g of the eryngii after blanching was filled in a can (Flat No. 3 can) retort pouch E · RP manufactured by Toyo Seikan Co., Ltd., and it was wound and sealed with a vacuum seamer without injecting liquid. Steam heating and pressure sterilization (41 ° C. for 41 minutes) was performed using a retort sterilizer to obtain canned noodle-like eryngii.
[0028]
In order to numerically prove the crispness of the eryngii, the breaking strength of the eryngii was measured. The breaking strength was measured by a breaking strength analysis software Ver. 2.1, a thinly chopped mushroom was obtained by using jigs 21 and 102, LOAD CELL 2 kgf, SPEED 1 mm / sec. It was measured under the conditions.
[0029]
FIG. 1 shows the breaking strength of raw eryngii, mushrooms, maitake and shiitake mushrooms. In FIG. 1, the vertical axis shows the breaking strength, and the horizontal axis shows the strain rate.
[0030]
The strength of eryngii exceeded 600 gf and far exceeded other mushrooms. Mushrooms, maitake, and shiitake mushrooms rapidly decreased after reaching the maximum intensity, but only raw eryngii showed a comb-like waveform.
[0031]
FIG. 2 shows the breaking strength of eryngii, mushroom, maitake, and shiitake after retort. Eringi and Maitake were measured on the handle, while Shiitake and Mushroom were measured on the umbrella. For reference, the breaking strength of a commercially available canned mushroom boiled water was also measured and is shown in FIG. By retorting any of the mushrooms, the maximum breaking strength was increased. After retorting, the falling portion from the maximum breaking strength of the eryngii had a comb-like shape. This shape is considered to indicate the good chewyness of the eryngii, when the eryngii is eaten, the user feels a slightly hard chewy texture, and afterwards, can bite it out after chewing several times. Therefore, it became clear that eryngii is by far the most chewy and more suitable as a noodle-like food than other mushrooms.
[0032]
Example 2 Noodle-shaped eryngii packed with retort pouch in which blanching was carried out by frying After eryngii was finely chopped in the same manner as in Example 1, finely chopped eryngii was soaked in soybean oil at 180 ° C. for 7 seconds and blanched. Was performed. 70 g of the fried eryngii was charged into a retort pouch E · RP with a microwave oven automatic opening function manufactured by Toyo Seikan Co., Ltd., and sealed with a vacuum packaging machine without performing injection. Steam heating and pressure sterilization (115 ° C. for 35 minutes) was performed using a retort sterilizer to obtain a retort pouch-packed noodle-like eryngii. Since the pouch is self-supporting, it can be eaten with the noodle-shaped eryngii sandwiched between noodle-shaped soups using chopsticks with the pouch upright after opening.
[0033]
Example 3 Noodle-shaped eryngii packed with retort pouch in which blanching was performed with boiling water After chopping eryngii in the same manner as in Example 1, blanching was performed by putting the finely sliced eryngii in boiling water at 100 ° C. for 5 minutes. Was done. 70 g of the blanched eryngii was charged into a retort pouch E · RP manufactured by Toyo Seikan Co., Ltd., and sealed with a vacuum packaging machine without performing injection. Steam heating and pressure sterilization (115 ° C. for 35 minutes) was performed using a retort sterilizer to obtain a retort pouch-packed noodle-like eryngii.
[0034]
【The invention's effect】
As described above, according to the present invention, it is possible to store at room temperature while sufficiently providing a refreshing taste similar to raw noodles and a crisp texture, and it is possible to eat immediately without opening hot water after opening. A packaged noodle-like retort food can be provided. Since eryngii is a mushroom having a pale taste that is relatively smooth among mushrooms, it is most suitable as a noodle-like food aimed at by the present invention. In addition, the packed noodle-like eryngii produced by the method of the present invention has an extremely small number of calories as compared with noodles using starch as a raw material, and is therefore suitable as a diet food.
[Brief description of the drawings]
FIG. 1 is a graph showing the breaking strength of raw mushrooms.
FIG. 2 is a graph showing the breaking strength of mushrooms after retort.

Claims (6)

The eryngii is cut into a rectangular shape having a thickness of 0.5 mm to 10 mm, a short side of 0.5 mm to 30 mm, and a long side of 50 mm or more to form a noodle shape, and after blanching, filling in a container and sealing, and pressure heat sterilization. A method for producing container-packed noodle-shaped eryngii. The method for producing container-packed noodle-like eryngii according to claim 1, wherein the eryngii is blanched with oil or fat. The method for producing container-packed noodle-like eryngii according to claim 1, wherein blanching is performed by immersing eryngii in oil or pouring oil into eryngii and then directly heating the eryngii. The method according to any of claims 1 to 3, wherein the eryngii is raw eryngii. The method according to any one of claims 1 to 3, wherein the eryngii is dried back eryngii. The method according to any one of claims 1 to 3, wherein the eryngii is salted back eryngii.

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