JP2007075101A - Frozen and seasoned shiitake mushroom - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce frozen and seasoned shiitake mushroom by a process different from those for conventionally produced frozen and seasoned unshelled green soybeans and frozen boiled beans. <P>SOLUTION: The frozen and seasoned shiitake mushroom is produced by the following process: Shiitake mushroom is exposed to flowing water at 18°C overnight to effect reconstitution with water, sorted, and washed with water for 2 min, and then boiled in boiling water at 95°C or higher for 2 min, and then cooled with flowing water at 18°C until the shiitake mushroom comes to 25°C or lower, subjected to water draining. The resultant shiitake mushroom of 415 g is soaked for 1 h in a seasoning liquid prepared by dissolving 7 g trehalose and 9 g sorbitol in 390 g water followed by adding 8 g bonito soup stock and 40 g sugar and then heating for 8 min after boiling the seasoning liquid followed by adding 45g soy sauce, 0.8 g common salt and 1.0 g sodium glutamate and heating so as to be 22 in sugar content followed by adding 9 g mirin(sweet sake for seasoning) and 9g sake(Japanese wine) and then heating to the boiling point. The resultant system is left to stand for 4 h and then heated again for 1 min or longer until the central temperature of the shiitake mushroom comes to 70°C to effect seasoning the shiitake mushroom. The seasoned shiitake mushroom is removed from the seasoning liquid and cooled under a vacuum and then frozen in bulk at -40°C or lower for 30 min. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a frozen seasoned shiitake mushroom that is produced by immersing shiitake mushrooms in a seasoning liquid and seasoning the shiitake mushrooms to freeze them.

  Conventionally, as an example of a frozen flavored food and a method for producing the same, JP-A-8-242799 discloses a frozen green soybean with a sheath and a method for producing the same, and this gazette describes the following. “First step: 100 kg of green soybeans as raw materials are separated, and only green soybeans having a size suitable for commercialization are selected and washed. Second step: The washed green soybeans are blanched with steam for 2 to 4 minutes. ) Third step: The green soybeans subjected to the blanching treatment were frozen at a temperature of −30 ° C. or lower and then stored in a freezer at −18 ° C. or lower, the fourth step: the obtained frozen green soybeans at a temperature of 70 ° C. to 95 ° C. Thaw in a high-concentration seasoning liquid (10%, 15%, 20%) at 0 ° C. and immerse for 5-15 minutes in a state of being lowered into a high-concentration seasoning liquid at a temperature of 40 ° C. to 65 ° C. The high-concentration seasoning liquid is a condiment liquid consisting mainly of soy sauce, chemical seasonings, fragrances, etc., with a concentration of 10-30% saline. In addition, the structure of green soybean pods was frozen and denatured. Because the seasoning liquid easily penetrates into the pod, the beans inside the pod were seasoned in a short time.Fifth step: After draining the seasoned edamame, it was frozen and the pod was frozen. This freeze-flavored green soy bean is carried out at a temperature of -30 ° C. or lower, and after freezing it is stored in a freezer at a temperature of −18 ° C. or lower. It was packed into a predetermined sachet and commercialized as a frozen food. "(See page 5, right column, line 18 to column 42).

  In view of the above description, the manufacturing process of this type of frozen seasoned green soybeans is premised on blanching treatment.

Furthermore, Japanese Patent Laid-Open No. 10-313807 discloses an invention of a frozen boiled bean and a method for producing the same, and this publication describes the following. “Another object of the present invention is to reduce or reduce the use of food additives (synthetic preservatives, pH adjusters, acidulants, etc.) to improve shelf life, with low seasoning concentrations, no excessive heating. It is to provide a boiled bean that makes use of the original taste and fresh taste of the raw material beans, and a method for producing the same. (Omitted) In the present invention, it is not cooked with water, but is cooked and processed to some extent (primary The present invention is characterized by freezing the processed boiled beans.In the present invention, since it is frozen after the primary processing (some cooking, processing) of the raw material beans in this way, it is generated in the frozen beans after water cooking. In addition, “cracking” and “peeling” of beans are effectively prevented. In addition, in the present invention, the initial seasoning (primary seasoning) of the boiled beans that are the finished product can be performed at a considerably early stage (for example, in an undried state after harvesting) from the time of harvesting the raw beans. Therefore, by processing (primary processing) while the raw material beans that are “living creatures” are fresh, and then freezing roses (IQF), the flavor and freshness of the raw material beans can be easily maintained. Therefore, according to the present invention, the original taste of the bean material (raw beans) can be maintained and stored in a fresh form for a long time. (Omitted) Furthermore, according to the present invention, raw beans can be stored frozen when necessary (after primary processing), and cooked and processed (secondary processing) when necessary, so the load of boiled beans production is leveled It is possible to perform control throughout the year, such as production when there is a quiet period. In addition, the seasoning (secondary processing) of the finished product may be performed at an appropriate time in consideration of the “expiration date” of the finished product, so that it is necessary to add a food additive for storage beyond what is originally required. From this aspect as well, the flavor and freshness of the raw beans can be easily maintained (see page 2, right column, line 3 to page 3, left column, line 26).
JP-A-8-242799 Japanese Patent Laid-Open No. 10-313807

  The present invention provides a frozen seasoned shiitake mushroom completed through a specific manufacturing process when manufacturing a frozen seasoned shiitake mushroom, unlike the conventional process of manufacturing a frozen seasoned edamame or frozen boiled bean Is an issue.

  In the present invention, as a result of various studies to overcome such conventional problems, shiitake mushrooms are allowed to flow overnight at a water temperature of 18 ° C., returned to water, sorted, washed with water for 2 minutes, After boiling for 2 minutes in boiling water with a water temperature of 95 ° C or higher, cooling with running water at a water temperature of 18 ° C until the product temperature of shiitake is 25 ° C or lower, draining, and then dissolving 7 g of trehalose and 9 g of sorbitol in 390 g of water Soak 415g shiitake in the seasoned liquid for 1 hour, add 8g dashi and 40g sugar and heat for 3 minutes after boiling the seasoned liquid, add 45g soy sauce, 0.8g salt, 1.0g sodium glutamate and add sugar. Heat to boil, add 9g miso and 9g sake and boil until boiling, leave it for 4 hours and reheat shiitake for at least 1 minute until shiitake center temperature reaches 70 ° C. , Shiitake after seasoning It was prepared frozen seasoned shiitake and rose frozen for 30 minutes at -40 ℃ below after vacuum cooling removed from taste-liquid.

  Trehalose and sorebitol applied in practicing the present invention are sweeteners.

  Frozen seasoned shiitake mushrooms produced by freezing roses of the present invention can be sufficiently seasoned by soaking shiitake with the seasoning liquid before freezing roses, and if frozen frozen seasoned shiitake mushrooms are stored frozen after bagging, If you eat frozen seasoned shiitake mushrooms, even if there are many shiitake mushrooms in one bag, they are frozen, so you can eat them by thawing only the shiitake mushrooms you have taken out and packed The remaining frozen seasoned shiitake mushrooms remain frozen, and the effect is that the packaged food can be used without waste.

  Frozen seasoned shiitake mushrooms according to the present invention are prepared by flushing shiitake mushrooms overnight at a water temperature of 18 ° C, reconstituted, washed with water for 2 minutes, boiled in boiling water at a temperature of 95 ° C or higher for 2 minutes, boiled, After cooling with running water at 18 ° C until the product temperature of shiitake is 25 ° C or less, draining, 415 g shiitake is soaked for 1 hour in a seasoning solution in which 7 g trehalose and 9 g sorbitol are dissolved in 390 g water. Add 8g and 40g of sugar and heat for 3 minutes after boiling the seasoning liquid, add 45g of soy sauce, 0.8g of salt and 1.0g of sodium glutamate and heat to a sugar content of 22, add 9g of miso and 9g of sake. Heat until boiling, leave it for 4 hours, reheat it for more than 1 minute until the shiitake center temperature reaches 70 ° C, season the shiitake mushrooms, take out the seasoned shiitake mushrooms from the seasoning liquid, and vacuum-cool. 40 ° C To produce a frozen flavored shiitake mushrooms for 30 minutes roses frozen under.

    The manufacturing process of frozen seasoning shiitake mushroom will be specifically described.

(1) Raw materials
Dried shiitake mushrooms were used as a raw material for frozen seasoned shiitake mushrooms.
(2) Water return
The dried shiitake was exposed to running water at a water temperature of 18 ° C. overnight.
(3) Sorting and washing
Selection of shiitake mushrooms that are suitable for manufacturing and shiitake mushrooms that are not suitable for manufacturing
After that, it was washed with tap water for 2 minutes.
(4) Boyle
The washed shiitake was boiled in boiling water at 95 ° C. or higher for 2 minutes.
(5) Running water cooling
The product was cooled with flowing water at 18 ° C. until the product temperature of shiitake became 25 ° C. or lower.
(6) Drainer
The shiitake mushroom was drained after cooling.
(7) Immersion
In a seasoning solution in which 7 g of trehalose and 9 g of sorbitol were dissolved in 390 g of water
415 g of shiitake mushroom after draining was immersed for 1 hour.
(8) Adding bonito, sugar, and heating
8 g of bonito and 40 g of sugar were added and heated for 8 minutes after boiling the seasoning liquid.
(9) Addition and heating of soy sauce, salt, sodium glutamate
Add 45g soy sauce, 0.8g salt, 1.0g sodium glutamate and refract
Using a sugar content meter, the sugar content was adjusted to 22 and heated.
(10) Addition of miso and sake and heating
9g miso and 9g sake were added and heated for 2 minutes until boiling.
(11) neglect
The heated shiitake mushrooms were left for 4 hours.
(12) Reheating
Season the shiitake mushrooms by reheating them for more than 1 minute until the center temperature of shiitake mushrooms reaches 70 ° C.
I did it.
(13) Vacuum cooling
Remove the seasoned shiitake mushrooms from the seasoning liquid and perform vacuum cooling in the vacuum cooling facility.
did.
(14) Rose freeze
Freeze shiitake after vacuum cooling in a tunnel freezer at -40 ° C or lower for 30 minutes
Thus, the frozen seasoned shiitake mushroom of the present invention was manufactured.
(15) Packing, counting, packaging
The shiitake mushrooms after freezing of roses were packed and packaged.
(16) Inspection
All frozen shiitake mushrooms were passed through a metal inspection detector, and metal inspection was conducted.
(17) Frozen storage
The frozen shiitake mushrooms were stored in a freezer at -18 ° C or lower.

    The above production process is summarized in the following (Table 1).

    As a comparative example, the manufacturing steps (1) to (6) of Example 1 are the same, and instead of the manufacturing steps (7) to (12), a seasoning boiled manufacturing process in which shiitake is put in a steaming pot and seasoned is used. The frozen seasoned shiitake mushrooms, which were manufactured by freezing roses, had a very bad texture and could not be provided as food.

Claims (1)

  The shiitake mushrooms are run overnight at a water temperature of 18 ° C, drained, screened, washed with water for 2 minutes, placed in boiling water at a temperature of 95 ° C or higher for 2 minutes, boiled, and the product temperature of shiitake mushrooms at a water temperature of 18 ° C. After cooling with running water until the temperature is 25 ° C. or less, draining, 415 g of shiitake mushrooms are soaked in a seasoning solution in which 7 g of trehalose and 9 g of sorbitol are dissolved in 390 g of water, and 8 g of dashi and 10 g of sugar are added to season. After boiling the liquid, heat for 3 minutes, add soy sauce 45g, salt 0.8g, sodium glutamate 1.0g and heat to a sugar content of 22, add miso 9g, liquor 9g and heat until boiling 4 After standing for a while, reheat the shiitake for at least 1 minute until the shiitake center temperature reaches 70 ° C, season the shiitake mushrooms, remove the seasoned shiitake from the seasoning liquid, cool it in a vacuum at -40 ° C or lower for 30 minutes Manufacture Frozen flavored shiitake was.