JP2008072982A - Method for producing processed foods using mushrooms - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing processed food using mushrooms enabling suppression of harsh taste specific to mushrooms, improvement in tasty sensation of foods, and flavor retention over a long period of time. <P>SOLUTION: The method for producing processed foods that uses mushrooms employs sucralose, when producing processed foods comprising mushrooms, where 0.0005-0.05 mass% of the sucralose is used in the processed foods comprising the mushroom. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing processed foods using mushrooms.

  Mushrooms are widely used as raw materials for processed foods, and patent applications have been filed for their production methods (Patent Documents 1 to 3, etc.). Mushrooms have a peculiar taste, but there is a need for a method that suppresses the peculiar taste and improves the taste.

JP 2000-4829 A Japanese Patent No. 3388384 JP-A-11-155513

  An object of the present invention is to provide a method for producing a processed food that can suppress the peculiar taste of mushrooms, improve the taste, and further maintain the flavor over a long period of time for processed foods that use mushrooms. Is to provide.

  As a result of intensive studies to solve the above problems, the present inventors have used mushrooms to suppress the peculiar taste of mushrooms by using sucralose when manufacturing the processed foods. It has been found that the taste can be improved and the flavor can be maintained for a long period of time.

The present invention has the following aspects:
Item 1. A method for producing a processed food, characterized in that sucralose is used when producing a processed food using mushrooms.
Item 2. Item 4. The method for producing a processed food according to Item 1, wherein 0.0005 to 0.05 mass% of sucralose is used in the processed food using mushrooms.

  According to the present invention, processed foods that use mushrooms can suppress the peculiar taste of mushrooms, improve the taste, and can maintain the flavor over a long period of time.

The process for producing a processed food using the mushrooms of the present invention is characterized by using sucralose in the processed food.

The sucralose used in the present invention has a structure in which three hydroxyl groups at the 1st and 6th positions of fructose residues and the 4th position of glucose residues in a sucrose molecule are substituted with chlorine molecules. It is a high-intensity sweetener that exhibits double the quality of sweetness. In addition, the sucralose used by this invention is commercially available, for example, the sun sweet series by San-Ei Gen FFI Co., Ltd. etc. can be mentioned.

The amount of the sucralose used can be appropriately adjusted depending on the processed food to be produced and the mushrooms to be used. Usually, in the processed food, 0.0005 to 0.05% by mass, preferably
0.0005-0.02 mass%, More preferably, 0.01-0.007 weight% can be mentioned.

  Examples of mushrooms that can be used in the present invention include enokitake, mushroom, shiitake, beech shimeji, hon-shimeji mushroom, bamboo shimeji mushroom, sea cucumber, bamboo shoots, oyster mushrooms, kurotake mushrooms, mushrooms, mushrooms, matsutake mushrooms, donko shiitake mushrooms, yamabushitake mushrooms, , Cholera mushroom, shoro, sugihiratake, ziraria, cordyceps, reishi mushroom, dry mushroom, rare mushroom, champignon (mushroom extract), shrimp mushroom, garlic mushroom, ganoderma mushroom, bamboo shoot, beech mushroom, beech , Numerisutake, Kanoshita, Karakasada, Bamboo shoot, Shimokoshi, Amitake, Naratake, Eringi, Queens 茸, Mushrooms, 猪苓 茸, Kikobu 茸, Kawara 茸, Kofukisarokoshike, Bekko 茸, 茯苓, Raimaru, etc. Preferably, donko shiitake mushroom, mushroom mushroom, yamabushitake mushroom, agaricus mushroom, cholera mushroom, ginger, cedar oyster mushroom, zairaria, cordyceps, reishi mushroom, dried mushroom, rare mushroom, champignon (mushroom extract), mashi mushroom mushroom, spirit noodle, Turf, birch, bamboo shoot, beech tree, truffle, white jellyfish, scallop, kanoshita, karasadatake, broomtake, shimoshishi, mushroom, aratake, eringi, queens, bamboo shoots, bamboo shoots, mushrooms , One or more of kofukisarokoshikake, bekko mushroom, cocoon, and thunder circle.

In the present invention, after harvesting these mushrooms, they can be used in the form as they are, but they may be used in a form cut into a desired shape, and they may be used in a blanching process, a freezing process, a drying process, a freeze drying process. Processing, piercing processing (including processing by a tender riser), and the like may be performed.

  The present invention is characterized in that sucralose is used during the manufacture of processed foods using mushrooms, but it is sufficient that the mushrooms and sucralose finally coexist. For example, when performing the blanching treatment, freezing treatment, drying treatment, freeze-drying treatment, piercing treatment, etc., dipping, spraying, coating, etc. may be performed so that mushrooms are brought into contact with a solution containing sucralose. Furthermore, it is preferable to cook so that mushrooms may contain sucralose when cooking processed foods. For example, the method of heat-cooking through the process of immersing in the solution containing sucralose, spraying, apply | coating, etc. can be mentioned.

  The processed food of the present invention is not only mushrooms, but also meat such as beef, pork and chicken, shellfish such as shrimp, squid, crab and octopus, shellfish such as scallop and abalone, and fish such as salmon And other marine products, onions, carrots and other vegetables. In addition, although the quantity of mushrooms in processed food can be made arbitrary, it is 0.1-99 mass%, More preferably, it is preferable to set it as 10-60 mass%.

  In the case of a retort food, it can be manufactured, for example, by filling ingredients and sauces together with the above mushrooms in a retort container such as a retort pouch and sterilizing by retort by a conventional method. Here, as conditions for retort sterilization, it is preferable to heat about 110-135 degreeC and about 5-130 minutes. Other forms of processed food are preferably produced by conventional methods.

  Specific examples of processed foods include mushrooms processed in vinegar, oil, salt water or soy sauce, canned or bottled or retort pouched vegetable mushrooms, mushroom purees and coatings, mushroom pulp and preparations, Examples include cooked mushrooms (steamed, boiled, directly baked, fried).

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise noted, “%” means “% by weight”. “*” Is a registered trademark of San-Eigen FFI Co., Ltd., and “*” is a registered trademark of San-Eigen FFI Co., Ltd. Indicates that

Example 1: Kino Comics Soy Sauce Pickled According to the prescription in Table 1, kino comic soy pickles were prepared. Specifically, concentrated soy sauce, mirin, seasoning, sugar and sucralose were added to water and dissolved, and then chili was added to prepare a seasoning liquid. On the other hand, 20 parts by weight of shiitake mushrooms (thin slices), 40 parts by weight of shimeji mushrooms (divided into small bunches), and 20 parts by weight of enoki mushrooms (cut into halves) were cut and boiled lightly to prepare kino comics. 40 parts of the prepared seasoning liquid and 80 parts of kino comics were filled in a retort pouch, and then retort sterilized at 121 ° C. for 20 minutes to prepare kino comic soy sauce.

Note 1) Sun-like * bonito extract powder * was used.

  Mushroom Comics soy sauce pickled using sucralose, despite containing various mushrooms, remarkably suppresses the peculiar taste of each mushroom, improves the taste, and is rich in flavor It became a kino comic soy sauce pickle (Example 1). Furthermore, the prepared mushroom soy pickles were eaten after storage for 1 month, but the good flavor of the mushrooms remained. On the other hand, mushroom soy pickles prepared without using sucralose emphasized the bitterness and bitterness of various mushrooms and impaired the flavor.

A processed food that suppresses the peculiar taste of mushrooms, improves the taste, and further maintains the flavor over a long period of time can be provided.

Claims (2)

A method for producing a processed food, characterized in that sucralose is used when producing a processed food using mushrooms. The method for producing a processed food according to claim 1, wherein 0.0005 to 0.05% by mass of sucralose is used in the processed food using mushrooms.