JP2019041764A - Process for producing dried shiitake mushroom - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 33
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 235000019640 taste Nutrition 0.000 abstract description 22
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 description 19
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- 238000011156 evaluation Methods 0.000 description 15
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- 235000019583 umami taste Nutrition 0.000 description 8
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- 235000019606 astringent taste Nutrition 0.000 description 6
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- 239000000706 filtrate Substances 0.000 description 2
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- 239000003350 kerosene Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 240000001080 Grifola frondosa Species 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- 241000131739 Oncorhynchus masou rhodurus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
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Abstract
Description
本発明は、乾燥椎茸の製造方法に関する。 The present invention relates to a method for producing dried shiitake.
従来、キノコの保存性を向上させるため、キノコを乾燥して乾燥キノコとすることが行われており、椎茸、エリンギ、ヒラタケ、マイタケ等については多く生産されている。特に、乾燥椎茸は、ビタミンＤやビタミンＢ１等の栄養素が多く含まれ、健康に良い食品として親しまれており、市場流通量も非常に多くなっている。 In the past, in order to improve the preservation of mushrooms, it has been practiced to dry the mushrooms into dried mushrooms, and many are produced for shiitake, eryngii, oyster mushroom, maitake mushroom and the like. In particular, dried shiitake is rich in nutrients such as vitamin D and vitamin B1 and is popular as a health food, and the market volume is also extremely large.
非特許文献１には、循環式温風乾燥機を使用した生椎茸の乾燥方法が開示されている。 Non-Patent Document 1 discloses a method of drying raw shiitake mushroom using a circulating hot air dryer.
本発明者らの検討によると、非特許文献１に開示されている生椎茸の乾燥方法による乾燥椎茸は、見た目はきれいに乾燥されているが、苦味雑味が感じられる場合があった。また、これまで乾燥椎茸の味を重視した椎茸の乾燥方法は報告されていなかった。 According to the study of the present inventors, the dried shiitake mushroom according to the method of drying fresh shiitake mushroom disclosed in Non-Patent Document 1 is dry in appearance, but there may be a bitter taste. In addition, there has been no report on a method of drying Shiitake that places emphasis on the taste of dried Shiitake.
本発明は、上記事由に鑑みてなされたものであり、苦味雑味が少ない乾燥椎茸の製造方法を提供することを目的とする。 The present invention has been made in view of the above, and it is an object of the present invention to provide a method for producing a dried shiitake mushroom with a low bitter taste.
本発明の実施形態に係る乾燥椎茸の製造方法は、生椎茸を、２２℃〜２８℃の温風で少なくとも１５時間乾燥させる工程（ａ）と、５３℃〜６０℃の温風で少なくとも５時間乾燥させる工程（ｂ）と、を含む。 The method for producing a dried shiitake mushroom according to an embodiment of the present invention comprises the steps of: (a) drying the raw shiitake mushroom with a warm air of 22 ° C. to 28 ° C. for at least 15 hours; and the warm air of 53 ° C. to 60 ° C. for at least 5 hours Drying step (b).
ある実施形態では、前記工程（ａ）において、１５時間〜２５時間乾燥させる。 In one embodiment, in the step (a), drying is performed for 15 hours to 25 hours.
ある実施形態では、前記工程（ｂ）において、５時間〜１０時間乾燥させる。 In one embodiment, drying is performed for 5 hours to 10 hours in the step (b).
ある実施形態では、前記乾燥椎茸は、だし（出汁）用に適しているが、これに限定されない乾燥椎茸である。 In one embodiment, the dried shiitake mushroom is a dried shiitake mushroom suitable for use with, but not limited to, a soup.
本発明によれば、苦味雑味が少ない乾燥椎茸の製造方法が提供される。 According to the present invention, there is provided a method for producing a dried shiitake mushroom with a reduced bitter taste.
本発明に係る乾燥椎茸の製造方法は、生椎茸を、２２℃〜２８℃の温風で少なくとも１５時間乾燥させる工程（ａ）と、５３℃〜６０℃の温風で少なくとも５時間乾燥させる工程（ｂ）と、を含む。このような製造方法により、苦味雑味が少ない乾燥椎茸を製造し得る。さらに、苦味および／または渋味刺激が少ない乾燥椎茸を製造し得、旨味コクが強い乾燥椎茸を製造し得る。以下、本発明に係る乾燥椎茸の製造方法を詳細に説明する。 The method for producing a dried shiitake mushroom according to the present invention comprises the steps of: (a) drying the raw shiitake mushroom with warm air at 22 ° C. to 28 ° C. for at least 15 hours; And (b). According to such a production method, it is possible to produce dried shiitake mushroom with less bitter taste. Furthermore, it can produce dried shiitake with little bitter and / or astringent taste stimulation, and can produce dried shiitake with strong umami taste. Hereinafter, the method for producing dried shiitake according to the present invention will be described in detail.
（生椎茸）
生椎茸は、原木椎茸および菌床椎茸のいずれでもよく、栽培時期、栽培品種は問わない。味の観点から原木椎茸が好ましい。また、生椎茸を採取後すぐに本発明に係る乾燥椎茸の製造方法で処理することが好ましい。なお、水分過多の椎茸（雨子）の場合、予め例えば、約４０℃の温風で約２〜４時間乾燥させた方が好ましい。
(Shiitake mushroom)
Raw Shiitake mushroom may be either raw wood shiitake mushroom or fungal bed shiitake mushroom, regardless of cultivation time and cultivar. Raw shiitake mushrooms are preferred in terms of taste. Further, it is preferable that the raw shiitake mushroom is treated with the method for producing dried shiitake mushroom according to the present invention immediately after collection. In the case of shiitake mushroom with excess water (Amago), for example, it is preferable to previously dry it with warm air of about 40 ° C. for about 2 to 4 hours.
（工程（ａ））
採取した生椎茸を２２℃〜２８℃の温風で少なくとも１５時間乾燥させる。この工程は、乾燥機を用いて行うことが好ましい。乾燥機内で空気を循環させて乾燥機内の空気をなるべく乾燥機外に逃さないようにして乾燥させることが好ましい。乾燥温度は、２２℃〜２８℃であり、好ましくは約２５℃である。乾燥時間は、少なくとも１５時間であり、乾燥時間の上限は特に限定されない。また、乾燥時間は、１５時間〜４０時間がより好ましく、１５時間〜２５時間がさらに好ましく、約２０時間がさらに好ましい。乾燥時間が１５時間未満だと苦味雑味が強い場合もあり得、４０時間超だと処理に見合った効果が得られず、乾燥にかかるランニングコスト（例えば、燃料代）がかさむ。このように比較的低い温度で比較的長時間生椎茸を乾燥させることで、苦味雑味が少ない乾燥椎茸が製造され得る。
(Step (a))
The collected fresh shiitake mushrooms are dried with warm air at 22 ° C. to 28 ° C. for at least 15 hours. This step is preferably performed using a dryer. It is preferable to circulate the air in the drier and to dry the air in the drier as much as possible without leaking out of the drier. The drying temperature is 22 ° C to 28 ° C, preferably about 25 ° C. The drying time is at least 15 hours, and the upper limit of the drying time is not particularly limited. The drying time is preferably 15 hours to 40 hours, more preferably 15 hours to 25 hours, and still more preferably about 20 hours. If the drying time is less than 15 hours, bitter taste may be strong. If the drying time is more than 40 hours, the effect corresponding to the treatment can not be obtained, and the running cost (for example, fuel cost) for drying increases. By drying the fresh shiitake mushroom at such a relatively low temperature for a relatively long time, a dried shiitake mushroom with a less bitter taste can be produced.
（工程（ｂ））
工程（ａ）の後、椎茸を５３℃〜６０℃の温風で少なくとも５時間乾燥させる。この工程は、乾燥機を用いて行うことが好ましい。乾燥機内で空気を循環させて乾燥機内の空気をなるべく乾燥機外に逃さないようにして乾燥させることが好ましい。乾燥温度は、５３℃〜６０℃であり、好ましくは約５５℃である。乾燥時間は、少なくとも５時間であり、乾燥時間の上限は特に限定されない。また、乾燥時間は、５時間〜１０時間がより好ましく、約１０時間がさらに好ましい。乾燥時間が５時間未満だと十分に乾燥されない場合があり得、１０時間超だと処理に見合った効果が得られず、乾燥にかかるランニングコスト（例えば、燃料代）がかさむ。このような乾燥工程により、苦味雑味が少ないままで椎茸を十分乾燥し得る。
(Step (b))
After step (a), the shiitake mushrooms are dried with warm air at 53 ° C to 60 ° C for at least 5 hours. This step is preferably performed using a dryer. It is preferable to circulate the air in the drier and to dry the air in the drier as much as possible without leaking out of the drier. The drying temperature is 53 ° C to 60 ° C, preferably about 55 ° C. The drying time is at least 5 hours, and the upper limit of the drying time is not particularly limited. The drying time is preferably 5 hours to 10 hours, and more preferably about 10 hours. If the drying time is less than 5 hours, it may not be sufficiently dried. If the drying time is more than 10 hours, the effect corresponding to the treatment can not be obtained and the running cost (for example, fuel cost) for drying increases. By such a drying step, it is possible to sufficiently dry the shiitake mushroom with little bitter taste.
本発明に係る乾燥椎茸の製造方法では、非特許文献１と同様の灯油を燃料とする循環式温風乾燥機を使用している。そのような乾燥機内で所定の温度に暖められた空気を乾燥機内で循環させて、乾燥機外にその空気をなるべく放出しないようにして温度を一定にすることで温度制御にともなう燃料の消費を抑えられ得る。本発明に係る乾燥椎茸の製造方法を用いた場合、非特許文献１の生椎茸の乾燥方法と比べて灯油の使用量を約１／２〜１／３まで低減し得る。 In the method for producing dried shiitake mushroom according to the present invention, a circulating hot air dryer using kerosene as a fuel similar to Non-Patent Document 1 is used. In such a dryer, air warmed to a predetermined temperature is circulated in the dryer so that the air is not discharged outside the dryer as much as possible so that the temperature is constant, and fuel consumption accompanying temperature control is consumed. It can be suppressed. When the method for producing dried shiitake mushroom according to the present invention is used, the amount of kerosene used can be reduced to about 1/2 to 1/3 as compared with the method for drying shiitake mushroom described in Non-Patent Document 1.
（乾燥椎茸）
本発明の乾燥椎茸の製造方法により製造された乾燥椎茸は、苦味雑味、苦味および／または渋味刺激が少なく、旨味コクが強いため、だし用に適しているが、これに限定されない。
(Dried Shiitake mushroom)
The dried shiitake produced by the method for producing dried shiitake mushrooms according to the present invention is suitable for use as a soup stock because it has low bitter taste, bitter taste and / or low astringency and strong umami taste, but is not limited thereto.
以下、実施例に基づいて本発明をより詳細に説明する。ただし、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail based on examples. However, the present invention is not limited to the following examples.
（実施例１）
循環式温風乾燥機（菌興式椎茸乾燥機：全自動ＫＫ−４５型）に生椎茸（例えば、原木椎茸）を配置し、約２５℃の温風を約２０時間生椎茸に当てた。この時、循環式温風乾燥機内の循環口を開けて（例えば、全開）乾燥機内で空気を循環させ、この空気がなるべく乾燥機外に出ないようした。続いて、約５５℃の温風を約１０時間椎茸に当てた。この時も、循環式温風乾燥機内の循環口を開けて（例えば、全開）乾燥機内で空気を循環させ、この空気がなるべく乾燥機外に出ないようした。このような方法により実施例１の乾燥椎茸を得た。なお、循環口は、大きく開けるほど乾燥機内で空気が循環しその空気がなるべく乾燥機外に出ないようにでき、一方、閉じると乾燥機内で空気が循環せず乾燥機外に放出される。
Example 1
Raw shiitake mushroom (for example, raw wood shiitake mushroom) was placed in a circulating warm air dryer (Mushio type shiitake dryer: fully automatic KK-45 type), and warm air at about 25 ° C. was applied to the raw shiitake mushroom for about 20 hours. At this time, the circulation port in the circulation type hot air dryer was opened (for example, fully open) to circulate the air in the dryer, and the air was prevented from coming out of the dryer as much as possible. Subsequently, warm air of about 55 ° C. was applied to the shiitake mushroom for about 10 hours. Also at this time, the circulation port in the circulation type hot air dryer was opened (for example, fully open) to circulate the air in the dryer, and this air was prevented from leaving the dryer as much as possible. The dried shiitake mushroom of Example 1 was obtained by such a method. The air is circulated in the dryer as the circulation port is largely opened, and the air can be prevented from coming out of the dryer as much as possible. On the other hand, when it is closed, the air is not circulated in the dryer and discharged out of the dryer.
（実施例２）
実施例１における約２０時間を約４０時間とした以外は、実施例１と同じ方法で実施例２の乾燥椎茸を得た。
(Example 2)
The dried shiitake mushroom of Example 2 was obtained in the same manner as in Example 1 except that about 20 hours in Example 1 was changed to about 40 hours.
（比較例１）
非特許文献１に開示されている方法により比較例１の乾燥椎茸を得た。ここで、非特許文献１に開示されている方法を簡単に説明する。
循環式温風乾燥機（菌興式椎茸乾燥機：全自動ＫＫ−４５型）に生椎茸（例えば、原木椎茸）を配置し、約４５℃の温風を４時間生椎茸に当てた。この時、循環口を半分開けて、乾燥機内の空気を多少乾燥機外に放出した。次いで、約５０℃の温風を約６．５時間椎茸に当てた。この時、循環口を２／３開けて一部の乾燥機内の空気が乾燥機外に出るようにした。次いで、約５３℃の温風を約６時間椎茸に当てた。この時、循環口を３／４開けて一部の乾燥機内の空気が乾燥機外に出るようにした。次いで、約５５℃の温風を約６時間椎茸に当てた。この時、循環口を全開してなるべく乾燥機内の空気が乾燥機外に出ないようにした。このような方法により比較例１の乾燥椎茸を得た。
(Comparative example 1)
The dried shiitake mushroom of Comparative Example 1 was obtained by the method disclosed in Non-Patent Document 1. Here, the method disclosed in Non-Patent Document 1 will be briefly described.
Raw shiitake mushroom (for example, raw wood shiitake mushroom) was placed in a circulating hot air dryer (Mizuko type shiitake drier: fully automatic KK-45 type), and hot air at about 45 ° C. was applied to the raw shiitake mushroom for 4 hours. At this time, the circulation port was opened half, and the air in the drier was slightly released to the outside of the drier. Then, warm air of about 50 ° C. was applied to the shiitake mushroom for about 6.5 hours. At this time, the circulation port was opened 2/3 so that the air in some dryers could be out of the dryer. Then, warm air of about 53 ° C. was applied to the shiitake mushroom for about 6 hours. At this time, the circulation port was opened 3/4 so that the air in some dryers could be out of the dryer. Then, warm air of about 55 ° C. was applied to the shiitake mushroom for about 6 hours. At this time, the circulation port was fully opened so that the air in the drier did not go out of the drier as much as possible. The dried shiitake mushroom of Comparative Example 1 was obtained by such a method.
（味覚の評価）
市販の味覚センサー（ＴＳ−５０００Ｚ、インセント社製）を使用して味覚を評価した。評価項目は、酸味、塩味、旨味、苦味雑味、渋味刺激、苦味、渋味および旨味コクとした。比較例１の乾燥椎茸の評価サンプルを基準サンプルとして使用して、味覚センサーによる測定を行い、得られたデータを専用の解析ソフトウェアにより解析した。
(Evaluation of taste)
Taste was evaluated using a commercially available taste sensor (TS-5000Z, Inc.). Evaluation items were sour taste, saltiness, umami taste, bitter taste, astringency, bitter taste, astringency and umami taste. Using the evaluation sample of dried shiitake mushroom of Comparative Example 1 as a reference sample, measurement with a taste sensor was performed, and the obtained data was analyzed by a dedicated analysis software.
以下に示す方法により、評価サンプルを調製した。
まず、乾燥椎茸をミルで粉末にする。その後、その粉末５ｇに冷やした蒸留水（約１０℃）１２０ｍｌを加えた。その後、その水溶液を冷蔵庫（約５℃）に１時間置いた。その後、約１００℃で２０分間煮沸した。その後、約４０分間室温に放置し室温まで冷ました。その後、その水溶液を濾紙で濾過し、濾液を得た。この濾液５０ｍｌを用いて味覚センサーで測定を行った。
Evaluation samples were prepared according to the following method.
First, dry shiitake is powdered with a mill. Thereafter, 120 ml of chilled distilled water (about 10 ° C.) was added to 5 g of the powder. Then, the aqueous solution was placed in a refrigerator (about 5 ° C.) for 1 hour. Then, it boiled at about 100 degreeC for 20 minutes. Then, it was left at room temperature for about 40 minutes and cooled to room temperature. Thereafter, the aqueous solution was filtered through filter paper to obtain a filtrate. The measurement was carried out with a taste sensor using 50 ml of this filtrate.
解析結果を図１〜図４に示す。なお、図１〜図４において、比較例１の乾燥椎茸の評価サンプルを基準サンプルとしているため、比較例１の結果は基準である「０」である。さらに、図１〜図４において、味覚センサーによる個々の項目の値は基準サンプルに対する相対値であり、＋または−で示される。図１は、味覚センサーで苦味雑味について評価した結果を示すグラフである。図１において、−の値が大きいほど苦味雑味が少ないことを示す。図２は、味覚センサーで苦味について評価した結果を示すグラフである。図２において、−の値が大きいほど苦味が少ないことを示す。図３は、味覚センサーで渋味刺激について評価した結果を示すグラフである。図３において、−の値が大きいほど渋味刺激が少ないことを示す。図４は、味覚センサーで旨味コクについて評価した結果を示すグラフである。図４において、＋の値が大きいほど旨味コクが多いことを示す。 The analysis results are shown in FIGS. In FIGS. 1 to 4, since the evaluation sample of dried shiitake mushroom of Comparative Example 1 is used as a reference sample, the result of Comparative Example 1 is “0” which is a reference. Furthermore, in FIGS. 1 to 4, the values of individual items by the taste sensor are relative values to the reference sample and are indicated by + or −. FIG. 1 is a graph showing the results of evaluation of bitter taste using the taste sensor. In FIG. 1, the larger the value of-, the smaller the bitter taste. FIG. 2 is a graph showing the results of evaluation of bitterness with a taste sensor. In FIG. 2, it is shown that the larger the value of-, the less the bitter taste. FIG. 3 is a graph showing the results of evaluation of astringency stimulation using a taste sensor. In FIG. 3, the larger the value of-, the smaller the astringency stimulus. FIG. 4 is a graph showing the results of evaluation of umami taste with a taste sensor. FIG. 4 shows that the larger the value of +, the more umami flavor.
図１からわかるように、実施例１および２の乾燥椎茸は非常に苦味雑味が少ない。図２からわかるように、実施例１および２の乾燥椎茸は苦味が少ない。図３からわかるように、実施例１および２の乾燥椎茸は渋味刺激が少ない。図４からわかるように、実施例２は比較例１とほぼ同じ旨味コクであるが、実施例１は旨味コクが比較例１より多い。 As can be seen from FIG. 1, the dried shiitake mushrooms of Examples 1 and 2 have very little bitter taste. As can be seen from FIG. 2, the dried shiitake mushrooms of Examples 1 and 2 are less bitter. As can be seen from FIG. 3, the dried shiitake mushrooms of Examples 1 and 2 are less astringent. As can be seen from FIG. 4, Example 2 is almost the same as Umami in Comparative Example 1, but Example 1 has more Umami than in Comparative Example 1.
（一般消費者の評価）
本発明に係る乾燥椎茸の製造方法によって製造された乾燥椎茸（以下、「本発明に係る乾燥椎茸」という）を一般の消費者２１９人に以下のように評価してもらった。
(Evaluation of general consumers)
The dried shiitake mushroom (hereinafter referred to as “the dried shiitake mushroom according to the present invention”) produced by the method for producing the dried shiitake mushroom according to the present invention was evaluated by 219 general consumers as follows.
お湯を沸騰させた後に火を止め、その中に本発明に係る乾燥椎茸を入れ、１０分経過後にその戻した椎茸を包丁、はさみで切った場合の切り易さを評価してもらった。その結果を表１に示す。 After boiling the hot water, the fire was stopped, the dried shiitake mushroom according to the present invention was placed therein, and after 10 minutes, the returned shiitake mushroom was evaluated for ease of cutting when cut with a knife and scissors. The results are shown in Table 1.
表１からわかるように、本発明に係る乾燥椎茸は１０分という短時間でも十分に戻すことができ、その戻された椎茸は調理し易い。 As can be seen from Table 1, the dried shiitake mushroom according to the present invention can be sufficiently returned even in a short time of 10 minutes, and the returned shiitake mushroom is easy to cook.
次に、お湯を沸騰させた後に火を止め、その中に本発明に係る乾燥椎茸を入れ、１５分〜３０分経過後にその椎茸を取り除いて得られただし汁と、従来の椎茸だし汁と、を食味について評価してもらった。その結果を表２に示す。なお、この評価に対する有効回答数は２１５であり、表２では世代毎に分けて評価結果を示す。 Next, the hot water is boiled and then the fire is stopped, the dried shiitake mushroom according to the present invention is put into it, and after 15 minutes to 30 minutes, the shiitake mushroom is removed to obtain a biscuit and the conventional shiitake mushroom soup. I was asked about the taste. The results are shown in Table 2. The number of valid responses to this evaluation is 215, and Table 2 shows the evaluation results divided by generation.
表２からわかるように、だしを取る時間が１５分〜３０分という短時間であっても本発明に係る乾燥椎茸から得られただし汁は従来の椎茸だしよりもまろやかで旨味が強い。 As can be seen from Table 2, even if the time for taking the soup is as short as 15 minutes to 30 minutes, it is obtained from the dried shiitake mushroom according to the present invention, but the juice is smoother and stronger than conventional shiitake mushroom soup.
次に、お湯を沸騰させた後に火を止め、その中に本発明に係る乾燥椎茸を入れ、１５分〜３０分経過後にその椎茸を取り除いて得られた汁と従来の椎茸だし汁とを臭い（椎茸臭）について評価してもらった。その結果を表３に示す。なお、この評価に対する有効回答数は８５であり、表３では世代毎に分けて評価結果を示す。 Next, boil the hot water, turn off the fire, put the dried shiitake mushroom according to the present invention into it, remove the shiitake mushroom after 15 minutes to 30 minutes, and smell the juice obtained from conventional shiitake mushroom soup I was asked to evaluate it. The results are shown in Table 3. The number of valid responses to this evaluation is 85, and Table 3 shows the evaluation results divided by generation.
表３からわかるように、本発明に係る乾燥椎茸から得られただし汁は、従来の椎茸だし汁よりも臭い（椎茸臭）が薄い。このため、椎茸特有の臭いに抵抗がある人であっても本発明に係る乾燥椎茸から得られただし汁は受け入れられ易いと考えられる。 As can be seen from Table 3, the washi obtained from the dried shiitake mushroom according to the present invention has a thinner odor (hidori odor) than conventional shiitake broth. For this reason, it is considered that even those who are resistant to the peculiar odor of Shiitake mushroom are easily obtained from the dried Shiitake mushroom according to the present invention.
（プロの評価）
本発明に係る乾燥椎茸を一般社団法人だしソムリエ協会認定のだしソムリエ（上級資格：認定講師）３９人に以下のように評価してもらった。
(Professional evaluation)
The dried shiitake mushroom according to the present invention was evaluated by the following sommelier (senior qualification: a certified lecturer) of 39 members of the sommelier association of a general incorporated association.
お湯を沸騰させた後に火を止め、その中に本発明に係る乾燥椎茸を入れ、１０分経過後にその戻した椎茸をそのまま食べてもらい食べ易さについて従来品と比較してもらった。その結果を表４に示す。 After boiling the hot water, the fire was stopped, the dried shiitake mushroom according to the present invention was placed therein, and after 10 minutes, the returned shiitake mushroom was eaten as it is, and it was compared with the conventional product for ease of eating. The results are shown in Table 4.
表４からわかるように、本発明に係る乾燥椎茸は従来品よりも食べ易い。また、本発明に係る乾燥椎茸はまろやかで、えぐみがないことがわかる。 As can be seen from Table 4, the dried shiitake mushroom according to the present invention is easier to eat than the conventional product. In addition, it can be seen that the dried shiitake mushroom according to the present invention is mellow and has no crush.
次に、お湯を沸騰させた後に火を止め、その中に本発明に係る乾燥椎茸を入れ、１０分経過後にその椎茸を取り除いて得られただし汁の臭い（椎茸臭）を従来の椎茸だし汁と比較してもらった。その結果を表５に示す。 Next, boil the hot water, turn off the fire, put the dried shiitake mushroom according to the present invention in it, remove the shiitake mushroom after 10 minutes, and get the odor of shiitake mushroom (the shiitake odor) I was asked to compare. The results are shown in Table 5.
表５からわかるように、本発明に係る乾燥椎茸から得られただし汁は、従来の椎茸だし汁よりも臭い（椎茸臭）が薄い。このため、椎茸特有の臭いに抵抗がある人であっても本発明に係る乾燥椎茸から得られただし汁は受け入れられ易いと考えられる。 As can be seen from Table 5, the washi obtained from the dried shiitake mushroom according to the present invention has a thinner odor (Shiitake odor) than conventional shiitake broth. For this reason, it is considered that even those who are resistant to the peculiar odor of Shiitake mushroom are easily obtained from the dried Shiitake mushroom according to the present invention.
次に、上記の食べ易さおよび臭いを評価した上で本発明に係る乾燥椎茸を洋食に利用できるか否かのアンケートを取った。その結果を表６に示す。 Next, after evaluating the above-mentioned ease of eating and smell, a questionnaire was taken as to whether or not the dried shiitake mushroom according to the present invention can be used for Western food. The results are shown in Table 6.
表６からわかるように、ほぼ全員が本発明に係る乾燥椎茸を洋食に利用できると考えている。本発明に係る乾燥椎茸は、まろやかで、えぐみが少なく、椎茸臭も抑えられていることから料理の味や香りを壊しにくく、幅広い料理に適用され得ると考えられる。 As can be seen from Table 6, almost all think that the dried shiitake mushroom according to the present invention can be used for Western food. The dried shiitake mushroom according to the present invention is considered to be applicable to a wide range of dishes, since it is mild, has little bite and has a reduced shiitake odor, so it is difficult to break the taste and smell of the dish.
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